This Easy Summer Squash Rice is packed with colorful veggies and is super simple to whip up! You’ll love the fresh zucchini, sweet corn, and tender rice all mixed together.
It’s like summer on a plate! I enjoy adding a sprinkle of cheese on top for a little extra yum. Plus, it’s a great way to sneak in those veggies without any fuss!
Key Ingredients & Substitutions
Long-Grain White Rice: Basmati or jasmine rice works great for this recipe. If you want to use brown rice, just know it will take longer to cook, so adjust your liquid and time accordingly.
Summer Squash: Yellow summer squash brings a lovely color and mild flavor. Feel free to substitute with other summer veggies like bell peppers or even shredded carrots if you can’t find squash.
Zucchini: Adding zucchini gives a nice texture. If you’re not a fan, leave it out or swap it for diced bell pepper for a different taste.
Vegetable Broth: If you’re low on broth, just use water! But, if you want more flavor, consider adding a splash of soy sauce or some herbs and spices to boost it.
How Do I Ensure My Rice is Fluffy and Not Sticky?
One key step to fluffy rice is rinsing it before cooking. Rinsing helps remove excess starch that can cause stickiness. Here’s how to get it right:
- Put the rice in a fine-mesh strainer and rinse it under cold water until the water runs clear.
- Make sure to stir it gently with your hand to help wash away the starch.
- Once cooked, let the rice sit covered for a few minutes before fluffing it with a fork. This helps steam any remaining moisture.
By following these steps, your rice should turn out perfectly fluffy and delicious every time!
Easy Summer Squash Rice Recipe with Fresh Veggies
Ingredients:
- 1 cup long-grain white rice (such as basmati or jasmine)
- 2 cups vegetable broth or water
- 1 tablespoon olive oil or butter
- 1 small yellow summer squash, diced
- 1 small zucchini, diced (optional, if you want more squash variety)
- 1 medium tomato, diced
- 1/2 small onion, finely chopped
- 1-2 cloves garlic, minced
- Salt and black pepper, to taste
- 1/4 teaspoon paprika or smoked paprika (optional for flavor)
- 1/4 cup fresh parsley or basil, chopped
- 2 tablespoons grated Parmesan cheese (optional garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and an additional 15-18 minutes for cooking. In total, you’re looking at around 30 minutes from start to finish. It’s a quick and easy dish perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Rinse the Rice:
Start by rinsing the rice under cold water in a fine-mesh strainer. Keep rinsing until the water runs clear, then let it drain well. This step helps remove excess starch so your rice will be fluffy.
2. Sauté the Aromatics:
In a medium saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic to the pan. Cook them for about 2-3 minutes until they become fragrant and the onion is translucent.
3. Cook the Squash:
Next, add the diced summer squash (and zucchini if you’re using it) to the pan. Stir occasionally and cook for about 4-5 minutes until the squash is slightly softened. This will enhance their flavors!
4. Combine with Rice:
Add the rinsed rice to the pan and stir everything together to coat the rice with the oil and mix with the veggies.
5. Add Liquid and Seasoning:
Pour in the vegetable broth or water, then add salt, black pepper, and paprika if you chose to include it. Give everything a good stir to combine.
6. Cook the Rice:
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for about 15-18 minutes or until the rice is cooked through and the liquid is fully absorbed.
7. Fluff and Add Fresh Ingredients:
Once done, remove the pan from heat. Fluff the rice with a fork, then gently fold in the diced tomatoes and chopped fresh herbs. This adds a wonderful freshness to the dish.
8. Garnish and Serve:
If you like, garnish your dish with freshly grated Parmesan cheese and extra herbs. Serve it warm as a delicious side dish or a light main course!
Enjoy your fresh, vibrant, and comforting summer squash rice! This dish not only tastes great but also showcases the lovely flavors of summer vegetables.
FAQ
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice! Just keep in mind that it will require more cooking time and liquid. Typically, brown rice needs about 20-25 minutes of simmering time, and you may want to increase the liquid to 2 1/4 cups.
What Other Veggies Can I Add?
Feel free to get creative! You can add bell peppers, peas, carrots, or even spinach for added nutrition and flavor. Just make sure to chop them into small pieces for even cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop, adding a splash of water or broth to help rejuvenate the rice.
Can I Make This Recipe Vegan?
Absolutely! This recipe is already vegan-friendly as it uses vegetable broth. Just leave out the Parmesan cheese or substitute it with a vegan cheese option to keep it entirely plant-based.
