This Easy Summer Squash Rice is a bright and tasty dish perfect for warm days. With fresh squash, rice, and a sprinkle of cheese, it’s a simple way to enjoy healthy veggies!
I love whipping this up when I’m short on time. It’s so colorful and feels light! Plus, it pairs well with grilled chicken if you’re feeling fancy. 🍗
Key Ingredients & Substitutions
Rice: Long-grain white rice works well for this dish; however, you can use brown rice or quinoa for a healthier twist. Just remember that cooking times may vary, so check the package for adjustments.
Summer Squash: This recipe calls for yellow summer squash, but zucchini works perfectly too! If you want to spice it up, try adding other veggies like corn or cherry tomatoes.
Onion: I recommend using yellow onion for sweetness. If you prefer a milder flavor, you can opt for green onions instead. Shallots are also a delicious alternative.
Broth: Chicken broth adds a depth of flavor, but vegetable broth keeps it vegetarian. You can also use water in a pinch, though the dish will be less flavorful.
How Can I Ensure Perfectly Cooked Rice?
Cooking rice can be tricky, but these tips help you get it just right. Start by rinsing the rice to remove excess starch, which makes it stick together. This step is key to fluffy rice!
- Use a ratio of 2:1 liquid to rice; for this dish, that’s 2 cups broth for 1 cup rice.
- Bring it to a boil, then reduce heat to low. Cover the pan to keep the steam in. A tight-fitting lid is crucial!
- After simmering for 15-18 minutes, let it sit covered for an extra 5 minutes. This step lets the rice finish cooking and absorb all the flavors.
Fluff it gently with a fork before serving to keep that light texture!
Easy Summer Squash Rice
Ingredients You’ll Need:
- 1 cup long-grain white rice (e.g., basmati or jasmine)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium yellow summer squash, diced
- 1 medium red bell pepper, diced
- 2 cups vegetable or chicken broth
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional, for mild smoky flavor)
- 1/4 cup fresh parsley or basil, chopped
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Time Needed:
This Easy Summer Squash Rice takes about 10 minutes to prep and around 20 minutes to cook, totaling about 30 minutes from start to finish. Perfect for a quick and delicious meal any day of the week!
Step-by-Step Instructions:
1. Rinse the Rice
Start by rinsing the rice under cold water in a fine mesh strainer until the water runs clear. This helps remove extra starch and keeps the rice fluffy. Drain well before you cook it.
2. Sauté the Aromatics
In a large skillet or saucepan, heat up the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 3-4 minutes until the onion is softened and translucent, but not browned. Then, stir in the minced garlic and cook for another 30 seconds until you can smell its delicious aroma.
3. Add the Vegetables
Next, toss in the diced summer squash and red bell pepper. Sauté these veggies for around 4-5 minutes, stirring occasionally until the squash is starting to soften. This vibrant mixture smells amazing already!
4. Toast the Rice
After the vegetables are ready, stir in the rinsed rice. Cook for 1-2 minutes while stirring. This will lightly toast the rice and infuse it with the flavors of the sautéed veggies.
5. Combine and Cook
Pour in the vegetable or chicken broth, salt, pepper, and smoked paprika if you’re using it. Mix everything really well, then bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pan. Let it simmer for about 15-18 minutes.
6. Fluff and Serve
Once the rice is tender and has absorbed all the liquid, remove the skillet from heat. Let it sit covered for another 5 minutes. Then, uncover and fluff the rice gently with a fork. Stir in the fresh parsley or basil for a burst of flavor and color. If you like, top with grated Parmesan cheese for added creaminess.
Enjoy this quick, colorful, and fresh summer squash rice as a delightful side dish or a light main course!
Can I Use Brown Rice Instead of White Rice?
Absolutely! You can substitute brown rice for white rice, but keep in mind that the cooking time will be longer—approximately 40-45 minutes. You’ll also need to increase the liquid ratio to about 2.5 cups of broth for 1 cup of brown rice.
What Other Vegetables Can I Add?
Feel free to get creative! Other great options include zucchini, corn, spinach, or even carrots. Just make sure to adjust cooking times slightly based on the vegetables you choose, as some may require longer to soften than others.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to the rice and warm it in the microwave or on the stove, stirring occasionally to prevent sticking.
Can I Make This Recipe Vegan?
Yes! Simply use vegetable broth and omit the Parmesan cheese or replace it with a non-dairy cheese alternative. This keeps the dish completely plant-based and just as tasty!
