This side dish came to be the other night when I made the Tarragon Cream-Coated Chicken. I was getting a bit tired of baked potatoes for a side dish and wanted something new and a bit more creative.
Summer is by far the best time of year when it comes to herbs. You can get everything fresh which always tastes better than the dried counterparts. Because of this, I chose to use fresh rosemary and basil, which pair so well with summer squash. For a bit more flavor, I opted to cook the rice in my homemade vegetable broth rather than water; this worked out quite well and gave a nice additional flavor to the rice without adding in any fats or oils.
The resulting flavors were perfectly spiced with the savory rosemary and basil tastes and the squash and rice were cooked to perfection. It paired wonderfully with the Taragon Cream-Coated Chicken and since it went over so well I made it again tonight for my mom’s birthday dinner. I made the Strawberry & Toasted Almond Crusted Chicken and this rice and once again the rice worked well. My mom absolutely loved both the chicken and the rice and she said you would never know the recipes were based around any dietary restrictions. Score!
What’s nice about it is that everything gets thrown in and cooked together, so you have a tasty one pot side dish that is done in less than 30 minutes.
This will definitely be a recurring side dish in our house and might even be morphed into a meal down the road by adding in some cooked, chopped up chicken breasts. Whatever you choose to do with it, I hope you like it!