Rice with Squash and Cumin

1. 1

   Trim squashes and cut into small 1/4-inch dice.

2. 2

   Heat 2 tablespoons olive oil in a frying pan and add 1/3 of the diced squashes and some salt and pepper.

3. 3

   Saute small batches briefly over high heat stirring often until lightly browned and slightly soft.

4. 4

   Transfer to a bowl.

5. 5

   Cook diced onion in remaining olive oil in frying pan over medium heat 3 to 5 minutes.

6. 6

   Stir in garlic and cook briefly.

7. 7

   Add cumin, reduce heat to low, cook stirring about 2 minutes, and then add to squashes in bowl.

8. 8

   Add rice and chopped parsley and adjust seasonings.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.