This Easy Summer Squash Rice features fresh, colorful zucchini and squash mixed into fluffy rice. It’s light, tasty, and perfect for warm days when you want something quick!
Ingredients & Substitutions
Long-Grain White Rice: This rice cooks up fluffy and remains separate, which I love! If you’re looking for a healthier option, try brown rice or quinoa. Just increase the cooking time according to the package instructions.
Vegetable Broth: Using broth adds flavor to the rice. If you don’t have any, water works just fine! You can also use chicken broth for a non-vegetarian twist.
Summer Squash & Zucchini: Fresh summer squash and zucchini give this dish its vibrant colors. If they aren’t available, you can substitute with other veggies like bell peppers, carrots, or green beans.
Red Bell Pepper: It adds sweetness but you can swap it for any bell pepper or even a handful of frozen mixed vegetables if you’re in a pinch.
Parmesan Cheese: I think Parmesan adds a nice cheesy flavor, but if you’re looking for a dairy-free version, skip it or use nutritional yeast for a cheesy flavor without dairy.
How Can I Ensure My Vegetables Are Perfectly Cooked?
The key to delicious vegetables in this rice dish is cooking them just right. You want them tender but still full of life. Here’s how to do it:
- Start by sautéing the onion until translucent; this builds a flavor base.
- Add garlic right after the onion, but don’t let it brown—just a quick sauté will do!
- Add your diced squash and zucchini next, cooking for about 5-7 minutes, stirring occasionally.
- Finish up with the bell pepper; it cooks quickly, so add it last!
Keep an eye on the veggies so they stay bright and colorful. You want them cooked but not mushy for the best texture!
Easy Summer Squash Rice Recipe for Quick Meals
Ingredients You’ll Need:
- 1 cup long-grain white rice (uncooked)
- 2 cups vegetable broth or water
- 1 tablespoon olive oil or butter
- 1 medium yellow summer squash, diced
- 1 medium zucchini, diced
- 1 small red bell pepper, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1/2 teaspoon paprika or smoked paprika (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This Easy Summer Squash Rice takes about 20-25 minutes to prepare from start to finish. You’ll spend about 15-18 minutes cooking the rice and another 7-10 minutes sautéing the vegetables. Quick and simple, perfect for a busy summer night!
Step-by-Step Instructions:
1. Cooking the Rice:
In a medium saucepan, bring the vegetable broth or water to a boil. Add the uncooked rice, reduce the heat to low, cover the pot, and let it simmer for about 15-18 minutes, or until the rice is tender and all the liquid has been absorbed. When done, remove from heat and fluff the rice gently with a fork.
2. Sautéing the Aromatics:
While the rice is cooking, heat the olive oil or butter in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it turns translucent and fragrant.
3. Adding Garlic:
Next, stir in the minced garlic and cook for just 30 seconds. You want it to be fragrant but not burned!
4. Cooking the Vegetables:
Now it’s time to add the diced yellow squash, zucchini, and red bell pepper into the skillet. Cook them together for about 5-7 minutes, stirring occasionally until the vegetables are tender but still have that lovely vibrant color.
5. Seasoning to Taste:
Sprinkle in salt, black pepper, and paprika if you’re using it. Stir everything well to coat the veggies evenly with the seasonings.
6. Combining Rice and Vegetables:
Add the cooked rice to the skillet with the sautéed vegetables. Stir everything together until well combined. Heat it for another 2 minutes to meld all the flavors together.
7. Finishing Touches:
Remove the skillet from the heat and stir in grated Parmesan cheese if you’re using it. This adds a delicious cheesy flavor!
8. Garnishing:
Before serving, garnish your dish with freshly chopped parsley or basil for a pop of color and extra flavor.
This Easy Summer Squash Rice is not only straightforward to make but also a great light meal or side dish. Enjoy this tasty and colorful dish as a part of your summer cooking! 🌼
FAQ for Easy Summer Squash Rice Recipe
Can I Use Brown Rice Instead of White Rice?
Absolutely! Brown rice can be used, but you’ll need to adjust the cooking time as it typically takes longer to cook—around 40-45 minutes. Make sure to follow the package instructions for the right water-to-rice ratio!
What Vegetables Can I Substitute?
If you don’t have yellow squash or zucchini, feel free to replace them with other vegetables like bell peppers, carrots, or even spinach. Just adjust the cooking time based on the vegetables you choose to ensure they remain tender yet crisp!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stove, adding a splash of water or broth to prevent it from drying out.
Can I Make This Dish Vegan?
Yes, it’s easy to make this dish vegan! Simply omit the Parmesan cheese or substitute it with a plant-based cheese alternative. The recipe is naturally dairy-free without the cheese!
