Lemon Pepper Veggies And Rice

• 2 large bell peppers, sliced
• 1 large onion, sliced (Vidalia if in season)
• 3 large yellow crookneck squash, sliced
• 1 tsp. McCormick lemon pepper seasoning salt
• 1 Tbsp. low-fat margarine
• 1 c. Uncle Ben's converted rice
• 2 1/4 c. water
• Parmesan cheese to taste

1. Cook rice per package directions.
2. When rice is almost done, begin cooking the veggies.
3. In large covered saucepan, melt the butter; add the sliced bell pepper, sliced squash and sliced onions.
4. Sprinkle on the lemon pepper, tossing to coat.
5. Cover and cook over medium heat for five minutes.
6. Uncover and check for tenderness.
7. Stir; turn heat to low and continue to cook, uncovered, until veggies are done, stirring occasionally.
8. Pour rice in serving plate; add the veggies on top and sprinkle with Parmesan cheese.
9. Serve with garlic bread and any meat.

bell peppers, onion, crookneck squash, lemon pepper, lowfat margarine, uncle ben, water, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726130 (may not work)