Rice with Summer Squash, Tomatoes and Arugula

This festive rice, cooked with herbs and fresh vegetables, gets a little extra spice from the red pepper flakes.


1 tablespoon olive oil

1 cup long grain white or brown rice (not instant)


1 clove garlic, chopped

1 teaspoon salt

1/2 teaspoon dried thyme

1 (14 1/2 ounce) can vegetable or chicken broth

1/4 teaspoon red pepper flakes

1 cup yellow squash, coarsely chopped

1/2 cup fresh tomatoes, coarsely chopped

2 cups arugula or spinach leaves, coarsely chopped

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


In a large skillet or saucepan with a tightly fitting lid, heat oil. Add rice and cook about 3 minutes, stirring, until rice begins to turn golden.
Stir in honey, garlic, salt and thyme. Cook 2 minutes. Add broth, red pepper flakes, squash and tomatoes. Bring to a boil, cover, and reduce heat to low. Simmer 15 to 20 minutes until liquid is absorbed.
Remove from heat. Stir in arugula. Cover and let stand 5 minutes. Fluff with fork. Serve warm or at room temperature.
Serves: 4