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 One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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