Summer Squash Rice

You could call this sunshine rice. The color makes you want to just dig  in.  Yesterday I gave you taters and today I'm giving you something I like as much as potatoes, in fact maybe more in that I eat more rice than I do potatoes.

Summer squash and zucchini are in season.  Zucchini is a type of summer squash and you could also make this dish with it and it won't taste much different, but I love the yellow color of this dish.

2 tablespoons olive oil

3/4 cups a long grained rice

1/2 cup thin noodles (Ramen broken up work well)

2 cups chicken broth

2/3 cup Half and Half

1/2 cup onion

1 1/2 cups grated summer squash or zucchini

1 tablespoon fresh parsley

1 cup shredded cheddar cheese

Kosher salt and pepper

Shred your squash and cheese (or use pre-grated cheese).  Chop your onion and parsley in fine pieces.

Add your olive oil to a large lidded pan (I have my favorite rice pan).  Sauté the rice and noodles on medium high heat for a few minutes until the rice starts to turn whiter in color. Add broth, Half and Half, onion, squash and parsley, bring to a boil.  Once it is at a full boil, cover and reduce heat to medium low and simmer for about 20 minutes or until rice is cooked.   Do not take the lid off the rice for the 20 minutes.  Add cheddar within the last few minutes of cooking and stir to melt.  Taste for seasoning adding your salt and pepper. Remove from heat and serve!

Isn't it beautiful?  It would go great with a roasted chicken or a pork roast.

Have a sunshiny day, be happy and may God bless you and yours.