Summer Squash and Green Rice

Total Time:
1 hr
Prep:
10 min
Inactive:
10 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 green onions, diced
  • 2 yellow squash, sliced into half moons
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups long-grain brown rice
  • 3 1/2 cups low-sodium chicken broth
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped fresh mint
Directions
  • Add the olive oil to a large skillet over medium-high heat. Once hot, add the garlic, green onions and yellow squash. Cook until soft and beginning to brown, about 4 minutes. Season with salt and pepper and continue to saute until fragrant, 1 to 2 minutes. Stir in the rice. Add the broth, bring to a simmer and reduce the heat to medium-low. Cover with a lid and cook until the rice is tender and the liquid has been absorbed, about 35 minutes. Turn off the heat and let the rice sit for 10 minutes longer.

  • Remove the lid and fluff the rice with a fork. Stir in the cilantro and mint.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Beef and Summer Squash Chili

    Recipe courtesy of Food Network Kitchen