Summer Squash Rice

With seasonal summer produce and loads of irresistible flavors, enjoy this Summer Squash Rice for a fresh rice dish that makes a perfect meal.

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Cooking time PREP TIME 5 mins
Cooking time COOK TIME 2 mins
Servings SERVES 1
Ready in TOTAL TIME 7 mins
Cooking time
PREP TIME 5 mins
Cooking time
COOK TIME 2 mins
Servings
SERVES 1
Ready in
TOTAL TIME 7 mins

Ingredients

  • 1 cup Minute® Ready to Serve White Rice
  • 1/2 cup diced summer squash
  • 1/2 cup halved cherry tomatoes
  • 1 tsp olive oil
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp finely chopped fresh parsley

Instructions

  • Tender summer squash, juicy cherry tomatoes, and fresh parsley add a splash of color and tons of flavor to a simple Parmesan and fluffy Ready to Serve White Rice base. 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 small, microwave-safe bowl, toss together squash, cherry tomatoes and oil; microwave on High for 1 to 2 minutes or until summer squash and tomatoes are tender.

    Step 3

  • Stir in rice, Parmesan and parsley.

    Recipe Tip

    Summer squash is also known as zucchini, courgette or baby marrow.

Buying and Storing Vegetables and Fruits

Incorporating more vegetables in 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 different vegetables that you can use in this rice dish.

Tomatoes: This juicy produce 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 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, there’s minimal prep time — a mere 10 minutes. This tasty Butternut Squash and Chicken Rice is a also 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 you may want to keep on hand as it 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 that Bloody Mary Rice Salad — yet another delicious 5-minute meal!

Fruits: Eating clean also means adding some juicy fruit! Searching for fruits that don’t go bad in a matter of days? Apples and citrus fruits can last for months 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!