This Easy Summer Squash Rice is perfect for quick dinners! With fresh squash, fluffy rice, and a few simple spices, it’s a colorful and tasty dish that comes together in no time.
Honestly, I whip this up when I’m short on time but still want something yummy. Pair it with grilled chicken or shrimp, and you’ve got a delightful meal ready in a flash!
Key Ingredients & Substitutions
Olive Oil: A great choice for cooking, but you can substitute it with avocado oil or butter if that’s what you have on hand. Each oil adds its unique flavor.
Summer Squash & Zucchini: These vegetables are key for a fresh, summer taste. If you can’t find them, try using diced carrots or bell peppers for a similar crunch and color.
Rice: Long grain white rice ensures a fluffy texture. Basmati is a fantastic alternative! If you’re looking for a healthier option, brown rice works but will require a longer cooking time.
Broth: Low sodium chicken or vegetable broth adds depth to the dish. You could also use water, though it will be less flavorful. Homemade broth is an excellent choice if you have it.
Fresh Herbs: Parsley or basil adds brightness. If you don’t have them, dried herbs can work, but reduce the amount since dried is more concentrated.
How Do I Sauté Vegetables Perfectly?
Sautéing vegetables is a technique that makes them tender while still retaining some crunch and flavor. Here’s how to do it just right:
- Always start with a hot pan and the right amount of oil. You want enough to coat the bottom but not so much that it looks greasy.
- Cut your veggies uniformly so they cook evenly—a rough chop works fine for most cases.
- Add the onions first, as they take longer to soften. Use medium heat to keep them from burning. Once they’re translucent, add garlic for added flavor!
- Then toss in your squash and bell pepper. Stir occasionally for an even cook, about 4-5 minutes until just tender but not mushy.
Practice makes perfect, so don’t be afraid to experiment with cooking times and heat levels!
Easy Summer Squash Rice Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long grain white rice (or basmati)
- 2 cups low sodium chicken broth (or vegetable broth)
- 1 medium yellow summer squash, diced
- 1 medium zucchini, diced (optional)
- 1 small red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley or basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Time Needed:
This recipe requires about 15 minutes of active cooking time. With a simmering time of around 15-20 minutes, you can expect the total time to be around 30-35 minutes from start to finish. Perfect for a quick dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large skillet or saucepan over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Toast the Rice:
Now it’s time to add the rice! Sprinkle it into the pan, stirring well to coat the grains with the oil. Let it cook for 1-2 minutes to lightly toast, which will add extra flavor.
3. Cook the Rice:
Pour in the chicken broth (or vegetable broth) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 10 minutes, allowing the rice to absorb all the flavorful liquid.
4. Sauté the Vegetables:
While the rice is cooking, grab another pan and lightly sauté the diced summer squash and red bell pepper until they’re just tender, which takes about 4-5 minutes. You want them to retain a bit of crunch for texture!
5. Combine & Final Cook:
After the rice has cooked for 10 minutes, gently fold in the sautéed vegetables, along with the smoked paprika, dried thyme, salt, and pepper. Cover again and cook for an additional 5-7 minutes, or until the rice is fully cooked and any remaining liquid is absorbed.
6. Finish & Serve:
Remove from heat and fluff the rice with a fork. Stir in fresh herbs and Parmesan cheese, if using. Taste and adjust seasoning if needed. Serve warm as a delightful side or a light main dish, and enjoy your colorful summer creation!
This dish is fresh, hearty, and an easy way to enjoy summer squash in a tasty rice meal!
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to mix and match. You can use vegetables like carrots, peas, spinach, or even mushrooms. Just make sure to adjust the cooking times as necessary, especially for denser veggies like carrots.
How Can I Make This Recipe Vegetarian?
Simply replace the chicken broth with vegetable broth, and you’re good to go! This keeps the dish flavorful without any meat.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of water or broth to prevent drying out.
Can I Freeze Summer Squash Rice?
Yes, you can freeze it! Allow the rice to cool completely before transferring it to a freezer-safe container. It will last up to three months. Thaw overnight in the fridge and reheat on the stove or microwave when you’re ready to enjoy!
