• 1 cup long grain white rice
  • 1 3/4 c water
  • 1 c tomatoe sauce
  • 1 c diced zuccini squash
  • 1 c. diced summer squash
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried tyme
  • 1/4 tsp dried sage
  • 1/4 tsp dried crushed bay leaves
  • 1/4 tsp dried basil
  • 2 tsp crushed garlic
  • 1 Tbs olive oil
  1. Heat olive oil in a medium skillet over medium heat; Add garlic and cook until golden brown; add zuccini and summer squash and saute; remove from heat and set aside.
  2. Combine water, tomatoe sauce and rice in a large sauce pan and bring to a gentle boil; reduce heat and simmer over low-medium heat, stirring often to avoid scorching, until rice is tender and liquid is gone.
  3. Add squash mixture to rice mixture and stir together.
This is my own recipe that I made up when I was sick of eating plain white rice all the time.