This Easy Summer Squash Rice is a bright and tasty dish that combines fresh squash with fluffy rice. It’s perfect for summer meals and brings a colorful touch to your table!
The combo of soft squash and seasoned rice makes the dish so yummy, you’ll want seconds. I usually serve it with grilled chicken or fish—so good! Plus, it’s a breeze to whip up!
Key Ingredients & Substitutions
Summer Squash: Yellow squash brings a lovely sweetness. If you can’t find it, zucchini is a great substitute. You might even try a mix for variety!
Rice: Long-grain white rice, like basmati or jasmine, works best for fluffiness. If you’re looking for a healthier option, brown rice can be used, but cooking times may vary. Just be sure to add extra liquid!
Broth: I suggest low-sodium chicken or vegetable broth for flavor without too much salt. Homemade broth is even better, but store-bought works well too!
Tomatoes: Fresh tomatoes add a lightness. Canned tomatoes are fine if they’re drained, but if you prefer a richer taste, use cherry tomatoes cut in half!
How Do You Cook the Rice Perfectly?
Cooking rice to perfection can be tricky! Start with a nice, hot pan to sauté your onions and garlic, which builds flavor. Toasting the rice lightly before adding liquid makes it fluffier.
- Use a ratio of 1 cup rice to 2 cups broth. This is key for perfect cooking!
- Cover the pan when simmering to keep the steam in—this helps the rice cook evenly.
- Check the rice after 10 minutes. If it’s not tender, cover and let it sit another few minutes.
Fluffing the rice with a fork after cooking keeps it from becoming mushy, which is a game-changer! Enjoy this vibrant dish as a side or a stand-alone meal.
Easy Summer Squash Rice
Ingredients You’ll Need:
- 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 low sodium chicken broth or vegetable broth
- 1 medium yellow summer squash, diced
- 1 medium zucchini, diced (optional)
- 1 cup diced tomato (fresh or canned, drained)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika or smoked paprika
- 1/4 cup fresh basil or parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
How Much Time Will You Need?
This Easy Summer Squash Rice recipe takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes prepping the ingredients and another 20 minutes cooking—perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large skillet or saucepan over medium heat. Once hot, add the finely chopped onion. Sauté for about 3-4 minutes, or until the onion becomes soft and translucent.
2. Add Garlic:
Next, stir in the minced garlic and cook for another 30 seconds until it’s fragrant. This gives a wonderful aroma to your base!
3. Toast the Rice:
Now, add the rice to the pan. Stir frequently for 1-2 minutes to lightly toast the rice—this step enhances the flavor!
4. Cook the Rice:
Pour in the chicken or vegetable broth and bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10 minutes without lifting the lid.
5. Add Squash and Tomatoes:
After the rice has simmered for 10 minutes, carefully stir in the diced yellow squash, zucchini (if using), and diced tomatoes. Season the mixture with salt, pepper, and paprika. Cover the pan again and cook for another 8-10 minutes, or until the rice is tender and the squash is cooked through.
6. Fluff and Serve:
Remove the skillet from heat and fluff the rice gently with a fork. Stir in your fresh herbs and grated Parmesan cheese if you’re using it.
7. Final Taste Check:
Taste your dish and adjust the seasonings as needed. Serve it warm as a flavorful side dish or enjoy it as a light main course.
This Easy Summer Squash Rice dish is bursting with fresh flavors from the squash and tomatoes, beautifully complemented by the herbs and a sprinkle of cheese. It’s a colorful, tasty meal that you’ll love to make again and again!
FAQ for Easy Summer Squash Rice Recipe
Can I Use Brown Rice Instead of White Rice?
Yes, you can substitute brown rice for white rice! Just remember that brown rice usually requires more liquid and a longer cooking time, typically around 40-45 minutes. Use 2.5 cups of broth for every cup of brown rice, and check for doneness accordingly.
Can I Substitute Other Vegetables?
Absolutely! This recipe is flexible. Feel free to add bell peppers, spinach, or even carrots for extra color and nutrition. Just chop them into small pieces to ensure they cook through in the same time as the squash.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat gently on the stove or in the microwave, adding a splash of broth or water to keep the rice from drying out.
Can I Make This Recipe Vegan?
Yes! Simply replace the chicken broth with vegetable broth and omit the Parmesan cheese or substitute with a vegan cheese option. This will keep the dish completely plant-based while still being delicious!
