Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Trim squashes and cut into small 1/4-inch dice. Heat 2 tablespoons olive oil in a frying pan and add 1/3 of the diced squashes and some salt and pepper. Saute small batches briefly over high heat stirring often until lightly browned and slightly soft. Transfer to a bowl. Cook diced onion in remaining olive oil in frying pan over medium heat 3 to 5 minutes. Stir in garlic and cook briefly. Add cumin, reduce heat to low, cook stirring about 2 minutes, and then add to squashes in bowl. Add rice and chopped parsley and adjust seasonings. Serve immediately.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Coconut Rice

Recipe courtesy of Sandra Lee

Fried Rice

Recipe courtesy of Food Network Kitchen

Sushi Rice

Recipe courtesy of Alton Brown

Rice Pilaf

Recipe courtesy of Alton Brown

Healthy Cauliflower Rice

Recipe courtesy of Food Network Kitchen

Red Beans and Rice

Recipe courtesy of Robert Irvine

Perfect Rice

Recipe courtesy of The Neelys

Simple Basmati Rice

Recipe courtesy of Aarti Sequeira

Coconut Shrimp with Tropical Rice

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword