Best Baked Rice With Yellow Squash And Red Pepper Recipes

SUMMER SQUASH RICE

Summer Squash Rice image

Summer Squash Rice is a quick & easy dish that's ready and on the table in 40 minutes!

Provided by Holly Nilsson

Time 40m

Number Of Ingredients 10

Ingredients

2 cups chicken broth
1 cup long-grain white rice (uncooked)
2 tablespoons butter (divided)
½ teaspoon Italian seasoning
2 cups summer squash (or zucchini, diced ¼")
1 clove garlic (minced)
1 small tomato (diced)
½ cup parmesan cheese (grated)
salt & pepper (to taste )
1 tablespoon parsley (chopped)

Steps:

Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
Garnish with parsley and additional parmesan cheese if desired.

Nutrition Facts : ServingSize 0.25 of recipe, Calories 289 kcal, Carbohydrate 41 g, Protein 9 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 686 mg, Fiber 2 g, Sugar 2 g

RICE WITH SUMMER SQUASH, RED PEPPERS, AND ROASTED PEPITAS

Rice with Summer Squash, Red Peppers, and Roasted Pepitas image

Provided by Jill Silverman Hough

Categories Side High Fiber Cinco de Mayo Dinner Bell Pepper Squash Healthy Low Cholesterol Party Seed Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped (about 1 1/4 cups)
1 red bell pepper, cut into 1/2-inch cubes
1 medium yellow zucchini or crookneck squash, cut into 1/2-inch cubes
1 medium green zucchini, cut into 1/2-inch cubes
1 1/2 cups long-grain white rice (about 10 ounces)
3 cups low-salt chicken broth
3 tablespoons roasted salted shelled pumpkin seeds*
3 tablespoons finely chopped Italian parsley

Steps:

Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.
Available at many supermarkets and at natural foods stores and Latin markets.

YELLOW SQUASH AND RED PEPPER SAUTE

Yellow Squash and Red Pepper Saute image

This is my favorite way to have yellow squash. I have to fight my husband for it because he loves it, too. I am estimating all the amounts. I usually just toss mine together with whatever amounts of squash and red pepper I have. I love the bright red and yellow colors dancing in the pan! Sometimes I sprinkle a little balsamic vinegar at the end and let it caramelize on the squash....not as beautiful a color but quite tasty.

Provided by Kitchen Witch Steph

Categories Peppers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 -4 yellow squash, sliced into 1/4-inch rounds
1 onion, chopped
1/2 red bell pepper, sliced thin
1 -2 tablespoon olive oil
salt and pepper, to taste (or your favorite seasoning salt)
2 -3 fresh basil leaves, chiffonaded (optional)

Steps:

Heat a skillet to medium high and add olive oil.
Add squash, onions, and red pepper.
Season to your liking. Salt and pepper now with fresh asil at the end if you wish.
Saute until lightly browned and tender crisp.
Sprinkle with basil chiffonade and serve.