Summer Squash and Green Rice

1. 1

   Add the olive oil to a large skillet over medium-high heat.

2. 2

   Once hot, add the garlic, green onions and yellow squash.

3. 3

   Cook until soft and beginning to brown, about 4 minutes.

4. 4

   Season with salt and pepper and continue to saute until fragrant, 1 to 2 minutes.

5. 5

   Stir in the rice.

6. 6

   Add the broth, bring to a simmer and reduce the heat to medium-low.

7. 7

   Cover with a lid and cook until the rice is tender and the liquid has been absorbed, about 35 minutes.

8. 8

   Turn off the heat and let the rice sit for 10 minutes longer.

9. 9

   Remove the lid and fluff the rice with a fork.

10. 10

    Stir in the cilantro and mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.