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Rice with Summer Squash

Rated as 4.54 out of 5 Stars

"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"
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Ingredients

40 m servings
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

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  1. In a saucepan coated with nonstick 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 the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

Footnotes

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

Reviews

Read all reviews 56
  1. 81 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was a great bed of rice for our grilled shrimp, and can easily be tailored to suit individual tastes. In my case, I substituted chopped red and green bell pepper for the carrots, and added...

Most helpful critical review

I made this exactly as directed, but we weren't overly impressed. I found the dish to be lacking in flavor. It is healthy and a great way to get in lots of veggies, but probably not something ...

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This was a great bed of rice for our grilled shrimp, and can easily be tailored to suit individual tastes. In my case, I substituted chopped red and green bell pepper for the carrots, and added...

I was looking for a quick summer meal and I almost found it, just needs some adjustments. I added poached chicken to make it a meal and basil because I was worried there wouldn't be enough flavo...

Very good. I added a little more water and rice. I also added celery and fresh basil. Recipe is easy to modify according to whatever veggies you have on hand. Tasted great with grilled marinate...

Delicious! I left out carrots (not a fan) and used 1/2 tbsp of butter, melted in olive oil. Added a clove of minced garlic with the (red) onions. Also used a brown rice medley (increase simmer...

Loved it! Works very well with brown rice (although obviously needs longer cooking time). Also added some shredded cheddar on top.

This is delicious! The second time I made this, I chopped up some red bell pepper and sauteed it with the carrots and onion, and this worked very well. My family loved this recipe.

Super good!! I added a little more rice and water. For me, this was a perfect, vegetarian summer meal in and of itself.

This was REALLY easy and so good. The only snag I ran into was that we generally use Jasmine rice and it cooks a little faster, so when it was time to add the zucchini and summer squash the ric...

I made this exactly as directed, but we weren't overly impressed. I found the dish to be lacking in flavor. It is healthy and a great way to get in lots of veggies, but probably not something ...