This Easy Summer Squash Rice is a tasty and colorful dish that’s perfect for warm days. Made with fresh squash and fluffy rice, it’s light and simply delightful!
Honestly, it’s a great way to sneak in some veggies! I love serving it with grilled chicken or fish. You’ll feel good enjoying this healthy meal without missing flavor!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but feel free to use avocado oil or coconut oil for a different flavor. I often prefer avocado oil because it has a higher smoke point.
Rice: Long-grain rice like basmati or jasmine gives a great texture. If you’re looking for a healthier twist, quinoa or brown rice can work too, but cooking times may vary.
Summer Squash and Zucchini: These add color and nutrition. If they’re out of season, use bell peppers or even frozen vegetables as substitutes.
Basil: Fresh basil adds a lovely aroma. If unavailable, try dried basil, but reduce the amount since it’s more concentrated.
Parmesan Cheese: This is optional, but if you’re looking to keep it dairy-free, nutritional yeast can provide a similar cheesy flavor.
How Do I Cook the Rice Just Right?
Cooking rice might seem tricky, but it’s all about the right heat and timing! Here’s a simple way to ensure perfectly cooked rice:
- After adding water or broth, bring it to a boil.
- Once boiling, immediately reduce the heat to low and cover the pot. This helps steam the rice properly.
- Don’t stir the rice while it’s cooking, as this can make it gummy. Just let it be!
- After the cooking time, check the rice by fluffing it with a fork. It should be tender with no water remaining.
Give it a little patience, and you’ll have great rice every time!
Easy Summer Squash Rice
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice (such as basmati or jasmine)
- 2 cups vegetable broth or water
- 1 medium yellow summer squash, diced
- 1 medium zucchini, diced (optional)
- 1/2 cup red bell pepper, diced
- 1 medium tomato, diced
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1/4 cup freshly grated Parmesan cheese (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and roughly 20-25 minutes to cook. In total, you’re looking at about 30-35 minutes to enjoy this delightful dish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. This step releases wonderful flavors, setting a great base for your rice!
2. Add Garlic and Rice:
Next, toss in the minced garlic and sauté it for another 30 seconds just until it becomes fragrant. This adds an extra punch of flavor! Then, stir in the rice and let it cook for 1-2 minutes, lightly toasting the grains.
3. Cook the Rice:
Pour in the vegetable broth or water and bring the mixture to a boil. Once boiling, lower the heat to a gentle simmer, cover the pot, and let it cook for 12-15 minutes until the rice is tender and all the liquid is absorbed. Make sure you don’t peek too often, as this can let the steam escape!
4. Sauté the Vegetables:
While the rice is cooking, take a separate pan and sauté the diced summer squash, zucchini (if using), and red bell pepper. Just add a small drizzle of olive oil and cook for about 5-7 minutes until they are tender and brightly colored.
5. Combine Everything:
Once the rice is done, gently fluff it with a fork to separate the grains. Now, stir in the sautéed vegetables and the diced tomato for that fresh flavor. Heat everything through for an extra 2 minutes.
6. Finish and Serve:
Remove the skillet from the heat and mix in the chopped basil. Season the dish with salt and pepper to taste. For an optional touch of creaminess, sprinkle on some freshly grated Parmesan cheese and garnish with more fresh basil before serving.
This Easy Summer Squash Rice is perfect for a light lunch or as a side dish for your favorite grilled meats and fish. Enjoy your fresh and healthy summer meal!
FAQ for Easy Summer Squash Rice
Can I Use Brown Rice Instead of White Rice?
Absolutely! Brown rice is a great, nutritious option. Just keep in mind that the cooking time will increase. Expect it to take about 40-45 minutes to cook, and use slightly more water or broth—around 2 1/4 cups for every cup of brown rice.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave or on the stovetop with a splash of water or broth to keep it moist.
Can I Substitute the Vegetables?
Yes! Feel free to mix in any other seasonal vegetables you like, such as carrots, asparagus, or peas. Just adjust the cooking time slightly if the vegetables have different cooking rates.
Is This Recipe Suitable for Meal Prep?
Definitely! This dish holds up well for meal prep. Make a big batch to portion out for lunches or dinners throughout the week. Just store in individual containers for easy grab-and-go meals.
