This Easy Summer Squash Rice is a perfect dish for those busy nights! It’s light, colorful, and packed with tasty zucchini and yellow squash mixed with fluffy rice.
You won’t believe how simple it is! Just chop your veggies, toss them in with the rice, and watch it all come together. I love that it’s quick to whip up and great for leftovers too!
Key Ingredients & Substitutions
Long-grain White Rice: I recommend basmati or jasmine for their aroma and texture. If you’re looking for a healthier option, consider using brown rice, but remember it will take longer to cook.
Olive Oil: This is great for flavor and cooking. You can substitute it with avocado oil or even butter if you prefer a different taste.
Vegetables: Zucchini and yellow squash are fantastic here, but if they’re not available, try using bell peppers, asparagus, or even spinach for a different twist. Fresh vegetables make the best results!
Broth: Using low-sodium broth enhances the dish without overwhelming saltiness. You could easily use water, but broth adds flavor. For a vegetarian version, stick to vegetable broth.
Parmesan Cheese: This adds a nice touch of creaminess. You can replace it with nutritional yeast for a dairy-free option, or leave it out entirely if needed.
How Do I Cook Rice Perfectly Every Time?
Cooking rice can seem tricky, but it’s all about the water ratio and timing. Here’s how to get it just right:
- Rinse the rice well under cold water until the water runs clear to remove excess starch, which helps keep it fluffy.
- When you add broth, the typical ratio is 1 part rice to 2 parts liquid. This yields perfectly cooked rice without being mushy.
- Bring to a boil, then reduce the heat to low. Cover the pan to trap steam, which cooks the rice evenly.
- Let it sit after cooking – this helps to let the rice absorb any remaining moisture and improves texture.
With these tips, you’ll have perfectly fluffy rice every time! Enjoy your Easy Summer Squash Rice as a quick and tasty meal.
Easy Summer Squash Rice Recipe for Busy Nights
Ingredients:
- 1 cup long-grain white rice (such as basmati or jasmine)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow summer squash, diced
- 1 red bell pepper, diced
- 2 cups low-sodium vegetable or chicken broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
How Much Time Will You Need?
This delightful summer squash rice recipe takes about 10 minutes for preparation and 25-30 minutes for cooking. In total, you’re looking at around 40 minutes before you can dig in!
Step-by-Step Instructions:
1. Prepare the Rice:
Start by rinsing the rice under cold water in a fine-mesh strainer until the water runs clear. This step is important to remove excess starch, keeping the rice fluffy. Once rinsed, drain the rice well.
2. Sauté the Onion:
In a large skillet or saucepan, add the olive oil and heat it over medium heat. Once hot, toss in the finely chopped onion, and sauté for about 3-4 minutes or until it becomes soft and translucent.
3. Add Garlic and Veggies:
Stir in the minced garlic and cook for about 30 seconds until it releases a wonderful aroma. Next, add the diced zucchini, yellow squash, and red bell pepper to the skillet. Cook for about 4-5 minutes, allowing the vegetables to soften.
4. Combine Rice with Vegetables:
Now, add the drained rice to the skillet and give everything a good stir to combine the rice with the sautéed vegetables and olive oil. This will help flavor the rice beautifully!
5. Pour in the Broth:
Next, pour in the broth, and season your mixture with salt, black pepper, and paprika (if you’re using it). Stir well to mix everything.
6. Cook the Rice:
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-18 minutes, or until the rice is tender and has absorbed all the liquid.
7. Let It Rest:
Turn off the heat and let the skillet sit covered for an additional 5 minutes. This resting time allows the rice to finish cooking and makes it fluffier.
8. Fluff and Serve:
Using a fork, gently fluff the rice, then stir in the chopped parsley. If you’d like, sprinkle some grated Parmesan cheese over the top for extra flavor. Serve it warm and enjoy your easy, nutritious summer squash rice!
This recipe produces a colorful, fragrant dish with tender summer squash and bell peppers, making it perfect for quick weeknight dinners!
FAQs for Easy Summer Squash Rice Recipe
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but keep in mind it will require a longer cooking time—about 40-45 minutes. Increase the amount of broth to 2 1/2 cups to ensure the rice cooks thoroughly.
What Other Vegetables Can I Add?
Feel free to get creative! You can add veggies like corn, peas, or spinach. Adjust cooking times accordingly; for quicker-cooking veggies, add them in the last few minutes of cooking.
How Do I Store Leftover Rice?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can microwave it with a splash of water or broth for added moisture.
Can I Make This Recipe Vegan?
Absolutely! Simply skip the Parmesan cheese for a vegan version and ensure you’re using vegetable broth. It will still taste delicious without any dairy!
