Best Rice With Summer Squash Red Peppers And Roasted Pepitas Recipes

BAKED RICE WITH YELLOW SQUASH AND RED PEPPER

Baked Rice With Yellow Squash and Red Pepper image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 medium-size red sweet pepper
2 small yellow squash, about 1/2 pound
2 tablespoons butter
1/2 cup finely chopped onion
1 cup converted rice
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1/8 teaspoon Tabasco sauce
1 1/4 cups water or fresh or canned chicken broth
Salt and freshly ground pepper to taste

Steps:

Core and seed pepper. Cut flesh into thin strips about 1 1/2 inches long.
Wash and trim squash. Cut into 1/2-inch cubes.
Heat 1 tablespoon of the butter in a saucepan and add onion. Cook, stirring, until wilted. Add pepper strips and squash and cook, stirring, 1 minute over medium heat. Add rice, bay leaf, thyme, Tabasco sauce, water, salt and pepper. Stir and bring to a boil. Cover and simmer for 17 minutes.
Discard thyme sprigs and bay leaf. Using a fork, distribute the remaining 1 tablespoon butter through the rice. Keep covered in a warm place until ready to serve.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 564 milligrams, Sugar 2 grams, TransFat 0 grams

RICE WITH SUMMER SQUASH

Rice with Summer Squash image

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

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

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., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 346mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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.