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Rice with Summer Squash

Ingredients

  • 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

Directions

  • 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.

Nutrition 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.

Reviews

Average Rating: 4.521739
  • meaganteal
    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
    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
    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
    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
    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
    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
    Dec 31, 2010

    Thought this was very yummy!

  • Miguet
    Jul 23, 2010

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

  • swinny
    Nov 8, 2009

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

  • koekkenchef
    Dec 31, 1969

    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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