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Red Beans and Rice with Summer Squash

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Rochester: Red Beans and Rice with Summer Squash
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SERVES:
8 (see hints below)

INGREDIENTS:

1 1/2 cups medium grain white rice
3 cups water

1 medium onion, peeled and diced
1 large clove garlic, peeled and minced
1 small zucchini, deseeded and diced
1 small yellow squash, deseeded and diced

2 Tbs vegetable oil

1/2 tsp ground cumin (or more to taste)
1 cup canned diced tomato
one 15-ounce can red beans, well drained (low sodium if possible)

fresh chopped cilantro as needed (optional but good)


PROCEDURE:

Add 1 1/2 cups of medium grain white rice to a pot with 3 cups of water and then let that gently simmer along with a lid on top.

While you're keeping your eye on the rice, dice 1 medium onion, and finely mince a large clove of garlic and also cut a small zucchini and yellow squash into quarters lengthwise and then deseed them, cut those quarters into strips lengthwise and then crosswise into 1/2-inch chunks.

Add a splash of vegetable oil to a large deep pot on medium to medium high heat and saute the diced onion to soften.

At that point add the minced garlic and the diced squash.

You'll want to let that soften up quite a bit and then add about 1/2 tsp ground cumin and 1 cup of canned diced tomatoes and then add 1 well drained, low sodium 15-ounce can of red beans and stir to combine.

Once it's hot all the way through, fold the cooked rice into it and add a handful of fresh chopped cilantro, if you're using it, and it's good to go.

HINTS:

There are no exact amounts for something like this and, since the recipe above makes a generous amount, feel free to cut it back a bit.

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