Rice with Summer Squash Recipe
Rice with Summer Squash Recipe photo by Taste of Home
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Rice with Summer Squash Recipe

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4.5 13 23
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I don't usually create my own recipes, but this one passed my palate test. It offers a buttery flavor that those of us who are watching our weight miss at times. -Heather Ratigan of Kaufman, Texas
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 4 servings


  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1/3 cup uncooked long grain rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium yellow summer squash, chopped
  • 1 medium zucchini, chopped

Nutritional Facts

3/4 cup: 123 calories, 3g fat (2g saturated fat), 8mg cholesterol, 346mg sodium, 21g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.


  1. In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
  2. Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender. Yield: 4 servings.
Originally published as Rice with Summer Squash in Light & Tasty April/May 2006, p19

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meaganteal User ID: 814898 233582
Reviewed Sep. 27, 2015

"Delicious!! Great flavor. Will make again.

I would say more, but for some reason, whatever I add, it says I am using inappropriate language. ?? very weird...."

dbeauche User ID: 4406338 231712
Reviewed Aug. 24, 2015

"I liked the idea of using vegetables with the rice. I omitted the carrots (because I didn't have any), but added petite diced tomatoes. I also used brown rice for a healthier alternative. The whole family liked it."

Debann507 User ID: 7062299 56407
Reviewed Jan. 3, 2013

"My family loved this dish even though summer squash not a favorite. I added garlic and sautéed the carrots and onion in a out 1 tbs of olive oil and butter. I added more and chicken broth because everyone loves rice. Would definitely make this again."

shirlmygirl User ID: 6478229 64666
Reviewed Jan. 24, 2012

"Just wondering if this would have been healthier to have cooked with brown rice and water rather than white rice and chicken broth . . . . Very tasty."

kgraves_gd User ID: 3728609 114969
Reviewed Oct. 2, 2011

"My family loves this recipe. It's simple and easy to make. Like others said, I substitute brown rice and I also add a little bit of garlic."

Monica Holbert User ID: 5949424 64665
Reviewed Apr. 30, 2011

"This was surprisingly delicious. I substituted a wild rice blend for the long grain and it was very tasty, I will be adding this to my rotation for sure, even my toddler loved this recipe."

gcovalt User ID: 5725161 151448
Reviewed Dec. 31, 2010

"Thought this was very yummy!"

Miguet User ID: 4140923 144827
Reviewed Jul. 23, 2010

"I found this very bland; perhaps some herbs could be added. I did make it exactly as the recipe said."

swinny User ID: 1858482 60239
Reviewed Nov. 8, 2009

"We had the brined roasted chicken and the rice as an accompaniment to the chicken. It was delicious!!"

koekkenchef User ID: 1508783 144826
Reviewed Sep. 13, 2009

"This is a fabulous recipe that has been in our family rotation for several years now. Two of our children who otherwise won't eat zucchini and squash love this dish. We prefer brown rice, and substitute it for the long-grain rice, with the following changes. I saute the onion in the butter and add the brown rice and water. After about 45 minutes, I add the carrot. I add the zucchini and squash during the last 5 minutes of cooking. It's delicious!"

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