4 servings kosher salt and pepper black freshly ground
3.5 cups chicken broth low-sodium
2 tablespoons olive oil
2 baby squash yellow sliced into half moons
Equipment
frying pan
Directions
Add the olive oil to a large skillet over medium-high heat. Once hot, add the garlic, green onions and yellow squash. Cook until soft and beginning to brown, about 4 minutes. Season with salt and pepper and continue to saute until fragrant, 1 to 2 minutes. Stir in the rice.
Add the broth, bring to a simmer and reduce the heat to medium-low. Cover with a lid and cook until the rice is tender and the liquid has been absorbed, about 35 minutes. Turn off the heat and let the rice sit for 10 minutes longer.
Remove the lid and fluff the rice with a fork. Stir in the cilantro and mint.
