This Easy Summer Squash Rice is a bright and fresh dish perfect for hot days. It’s made with simple ingredients like squash and rice, making it light yet filling!
Honestly, it’s like summer on a plate! I love adding a squeeze of lemon to brighten it up. Plus, it comes together quickly, so I can enjoy more time soaking up the sun!
Key Ingredients & Substitutions
Long-grain white rice: Basmati or jasmine rice works best, but you can substitute with brown rice. Just check the cooking time since brown rice takes longer to cook.
Yellow summer squash and zucchini: These give a lovely color and texture. If they’re not available, try using bell peppers or carrots for a different crunch.
Red bell pepper: Sweet and mild, it adds beautiful color. Green bell pepper is a good alternative if that’s what you have. You can also skip it if you wish.
Fresh herbs: I love using basil or parsley for that fresh pop! If you don’t have them, dried herbs like Italian seasoning can work, but add them in smaller amounts.
Parmesan cheese: This is optional for a bit of creaminess. Nutritional yeast can be a great non-dairy substitute for a similar flavor.
How Do I Perfectly Cook Rice with Vegetables?
Cooking rice with vegetables sounds simple, but timing is key to avoid overcooked veggies or undercooked rice. Here’s how to nail it:
- Start with rinsing the rice; this helps with texture and prevents it from being sticky.
- Cook onions first to build flavor, then add garlic for a quick boost.
- Adding the vegetables before the rice helps them soften. Just watch how long you cook them; aim for tender but still crisp!
- After adding the rice and liquid, bring it to a boil, then cover and simmer on low. This keeps everything evenly cooked.
- Letting the rice sit off the heat before fluffing helps ensure a perfect texture.
Follow these tips, and you’ll have a delicious and colorful dish every time!
Easy Summer Squash Rice
Ingredients You’ll Need:
- 1 cup long-grain white rice (such as basmati or jasmine)
- 2 tablespoons olive oil
- 1 medium yellow summer squash, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth or water
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika or smoked paprika
- 1/4 cup fresh basil or parsley, chopped
- 2 tablespoons grated Parmesan cheese (optional)
- Lemon juice (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and approximately 25 minutes to cook. In total, you’re looking at around 35 minutes until you can enjoy this colorful and delicious dish!
Step-by-Step Instructions:
1. Rinse the Rice:
Start by rinsing the rice under cold water until the water runs clear. This will help remove excess starch and prevent your rice from being sticky. Drain the rinsed rice well and set it aside.
2. Sauté the Aromatics:
In a large skillet or medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for about 2-3 minutes until it’s softened. Stir in the minced garlic and cook for another 30 seconds until it becomes fragrant.
3. Cook the Vegetables:
Add in the diced yellow squash, zucchini, and red bell pepper to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Season and Add Rice:
Sprinkle in the paprika, salt, and black pepper, stirring everything to combine. Now, add the rinsed rice to the vegetables, stirring to coat the rice grains with the oil and seasonings.
5. Add Liquid and Simmer:
Pour in the vegetable broth or water and bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is cooked and all the liquid has been absorbed.
6. Fluff and Finish:
Once cooked, remove the pan from heat and let it sit covered for 5 minutes. Then, fluff the rice with a fork and gently stir in the fresh chopped basil or parsley. If you like, sprinkle grated Parmesan cheese on top and squeeze a little lemon juice over the dish for an extra burst of flavor.
7. Serve:
Serve this Easy Summer Squash Rice warm as a healthy side dish or a light main course. Enjoy!
This dish is colorful, fresh, and full of summertime flavors—perfect for healthy meals throughout the season!
FAQ for Easy Summer Squash Rice
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but remember that it will take longer to cook. Increase the cooking time to about 35-40 minutes and use 2 1/2 cups of vegetable broth or water for better absorption.
What Can I Substitute for Summer Squash and Zucchini?
If you don’t have summer squash or zucchini, try using diced carrots, bell peppers, or even frozen mixed vegetables. Just adjust the cooking time based on how long each vegetable might need to soften.
How Should I Store Leftover Rice?
Store any leftover Easy Summer Squash Rice in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stove with a splash of water to avoid it becoming dry.
Can I Make This Recipe Vegan?
Absolutely! The recipe is already plant-based without the Parmesan cheese. Feel free to omit it, or use a vegan cheese alternative to keep it creamy if desired!
