Summer Squash Rice
With seasonal summer produce and loads of irresistible flavors, this Summer Squash Rice is a fresh dish that makes a perfect meal.
(3 votes, average: 4.00 out of 5)
Ingredients
- 1 cup Minute® Ready to Serve White Rice
- 1/2 cup halved cherry tomatoes
- 1/2 cup diced summer squash
- 1 tsp olive oil
- 2 tbsp grated Parmesan cheese
- 1 tbsp finely chopped fresh parsley
Categories
Instructions
Tender summer squash, juicy cherry tomatoes, and fresh parsley add a splash of color and tons of flavor to a fluffy base of Minute® Ready to Serve White Rice. A quick dish like this festive Summer Squash Rice is the perfect opportunity to add more veggies into your diet!
Step 1
Heat rice according to package directions.
Step 2
In a small, microwave-safe bowl, toss together cherry tomatoes, squash and oil. Microwave on HIGH for 1-2 minutes or until tomatoes and summer squash are tender.
Step 3
Stir in rice, Parmesan and parsley.
Recipe Tip
Summer squash is also known as zucchini, courgette or baby marrow.
Categories
Recipe Video
Buying and Storing Vegetables and Fruits
Incorporating more vegetables into your meals can be simple! Buying fresh vegetables and using them up before they go bad is half the battle. One simple trick is choosing veggies that last more than a couple of days — or knowing how to extend their shelf life. Take a look at this short guide to learn more.
Tomatoes: This juicy fruit will fully ripen in 1 to 5 days in the pantry. If you need to speed up the process, brown bag your tomatoes and store them at room temperature. Don’t stick your tomatoes in the fridge until they are ripe — you want flavorful tomatoes, after all! Store ripe tomatoes in a plastic bag for up to a week in the fridge. For maximum flavor, take tomatoes out about 30 minutes before using.
Summer Squash: Select the firmest, smallest summer squash —or zucchini — available as they tend to have the most flavor.
Winter Squash: Enjoy other squash varieties throughout other seasons too! Butternut squash, spaghetti squash, and pumpkins differ from summer squashes because they have a thick, inedible skin. Store these winter squashes in the pantry — the fridge can change both the taste and texture — for up to 3 months. This creamy Squash and Zucchini Casserole is a filling option, and while it takes 35 minutes to make, there’s minimal prep time — a mere 10 minutes. This tasty Butternut Squash and Chicken Rice is also a filling, on-the-go meal that uses those simple seasonal fall ingredient additions that we crave when temperatures start to drop.
Carrots: Unpeeled carrots can last up to 5 weeks in the veg drawer of your fridge, as opposed to baby carrots that have a shorter shelf-life. As time goes by, they will dry out, but once your carrots get soft, it’s time to toss them!
Celery: This versatile vegetable can last 1 to 2 weeks in the fridge. How do you keep celery nice and crisp? Toss the plastic bag and wrap it up in aluminum foil! You’re going to want that crunch to add to our Bloody Mary Rice Salad — yet another delicious, 5-minute meal!
Fruits: Eating clean also means adding some juicy fruit to your diet! Searching for fruits that don’t go bad in a matter of days? Apples and citrus fruits can last for a month in the fridge. If you keep a bowl of fruit on your counter, the shelf life is generally up to 4 weeks or 2 weeks, respectively. Pomegranates are also good for up to 3 weeks in the refrigerator!
If you need more inspiration on how to use up leftovers, take a look at our recipe selection and try anything from Red Beans and Rice to a Chicken Fried Rice recipe.
Looking for a new dinner idea? Try our Cheesy Chicken and Rice Recipe with Broccoli.
