Brown Rice Veggie Medley

Serves 4 to 6. Recipe is adapted by Stephanie Riegel from Cajun Country Rice. This is a great side dish that packs plenty of flavor but also contains lots of nutrient-rich fresh vegetables, complex carbohydrates and very little fat.

2 large yellow squash, cut into long, thin chunks

1 tomato, seeded and cut into long, thin chunks

3 cups raw spinach leaves

½ cup 2% or reduced-fat shredded cheddar cheese

2 tbls. reduced-fat sour cream

½ tsp. salt

¼ tsp. freshly ground black pepper

2 cups brown rice, cooked according to package instructions

3 slices turkey bacon, cooked and crumbled

1. Spray skillet with non-stick spray and bring to medium heat. Add squash, cover and cook for 5 minutes stirring occasionally. Add tomato and spinach leaves, cover and continue cooking for 10 minutes stirring occasionally.

2. Add cheese and sour cream. Mix well and continue cooking until cheeses have melted. Add brown rice and season with salt and pepper. Top with bacon crumbles.