Baked Rice With Yellow Squash and Red Pepper Recipe

Name: Baked Rice With Yellow Squash and Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅛ teaspoon Tabasco sauce; 1 1/4 cups water or fresh or canned chicken broth; Salt and freshly ground pepper to taste

Servings: persons

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
⅛ teaspoon Tabasco sauce
1 1/4 cups water or fresh or canned chicken broth
Salt and freshly ground pepper to taste

1
Core and seed pepper.
2
Cut flesh into thin strips about 1 1/2 inches long.
3
Wash and trim squash.
4
Cut into 1/2-inch cubes.
5
Heat 1 tablespoon of the butter in a saucepan and add onion.
6
Cook, stirring, until wilted.
7
Add pepper strips and squash and cook, stirring, 1 minute over medium heat.
8
Add rice, bay leaf, thyme, Tabasco sauce, water, salt and pepper.
9
Stir and bring to a boil.
10
Cover and simmer for 17 minutes.
11
Discard thyme sprigs and bay leaf.
12
Using a fork, distribute the remaining 1 tablespoon butter through the rice.
13
Keep covered in a warm place until ready to serve.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium-size red sweet pepper, 2 small yellow squash, about 1/2 pound, 2 tablespoons butter, 1/2 cup finely chopped onion, and more.

Yes, Baked Rice With Yellow Squash and Red Pepper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Rice With Yellow Squash and Red Pepper

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