One Pot Rice with Summer Squash and Brussels Sprouts

This is a sponsored conversation written by me on behalf of Knorr. The opinions and text are all mine.

Time seems to fly. My daughter is now 15 and a high school sophomore, and I find myself astonished at how quickly the years have passed. She actually suggested I write a cookbook when she was eight, and that nudge changed my path—from full-time graphic design to food writing and recipe development. This blog has become my family journal, a place where I capture milestones, recipes, and memories with photos and notes that my children can revisit anytime.

Over the years, that small idea grew into a cookbook and a blog documenting my journey through food. I’m grateful I listened to her—this platform lets me preserve family stories alongside the recipes we love.

I enjoy sharing moments and meals here because they become part of our family history. Readers often tell me they recreate recipes for their own families, and that is the best compliment: a dish that becomes a memory.

This recipe is one I’m sure my children will remember. It combines fresh produce from our garden with a quick, satisfying base. I’ve made it several times at their request because it’s easy, flavorful, and comforting without a lot of fuss.

I roast summer squash and Brussels sprouts on a foil-lined sheet for easy cleanup. A simple drizzle of olive oil and a bit of salt brings out big, bright flavors in roasted vegetables. Roasting gives them a slightly crisp exterior and tender interior that pairs perfectly with creamy rice.

After a long day, cooking shouldn’t be another chore. That’s why one-pot meals are lifesavers on weeknights: minimal cleanup, quick preparation, and maximum comfort. This dish comes together in under 30 minutes when you include roasting and stovetop rice preparation, and it’s a great way to add more vegetables to your weeknight rotation.

Knorr Selects packets are convenient and quick to prepare on the stovetop—ready in around 10 minutes—and they work beautifully as the creamy rice base for this recipe. I like to enhance them with fresh vegetables from the garden, making a simple packaged product feel homemade and wholesome.

This one-pot rice meal uses Knorr Selects Spinach & Artichoke Rice combined with roasted summer squash and Brussels sprouts. The result is a balanced, satisfying dish garnished with sautéed onions and optional squash blossoms. It’s flavorful enough to serve on its own and light enough for a weeknight family dinner. Cleanup requires only a plate and a fork, so it’s quick to serve and quick to finish.

Summer Squash and Brussels Sprouts One-Pot Rice

By Yvette Marquez-Sharpnack | Muy Bueno

Total Time: 45 mins

Yield: 4 to 6 servings

Prep: 5 mins

Cook: 40 mins

A comforting one-pot meal that combines creamy spinach and artichoke rice with roasted summer squash and Brussels sprouts. Garnish with sautéed onion and squash blossoms for a fresh, garden-inspired finish. Easy cleanup and family-friendly.

Ingredients

• 12 Brussels sprouts
• 1 summer squash
• 4 tablespoons olive oil, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped onion
• 3 squash blossoms (optional)
• 1 package Knorr Selects Spinach & Artichoke Rice
• 1 1/2 cups water
• 1 cup milk

Instructions

1. Preheat the oven to 400°F (200°C).
2. Trim the stem ends of the Brussels sprouts and remove any yellow outer leaves. Cut each sprout in half lengthwise.
3. Slice the summer squash into thin rounds or half moons, depending on size.
4. In a bowl, toss the Brussels sprouts and squash with 2 tablespoons of olive oil, the salt, and the pepper.
5. Place the Brussels sprouts on a foil-lined baking sheet, arranging them on one half of the pan. Roast for 12 minutes.
6. Remove the baking sheet, add the squash to the other half, and return to the oven. Roast an additional 12–15 minutes, until the Brussels sprouts are crisp on the outside and tender inside and the squash is lightly browned.
7. While the vegetables roast, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and squash blossoms and sauté about 2 minutes, until tender. Remove and set aside.
8. In the same skillet, pour in the 1 1/2 cups water, 1 cup milk, and the contents of the Knorr Selects package. Bring to a boil, then reduce to medium heat and simmer uncovered for about 10 minutes, stirring occasionally, until the rice is cooked and creamy.
9. Stir the roasted Brussels sprouts and summer squash into the prepared rice. Top with the sautéed onions and squash blossoms before serving.

Notes

• If you prefer, swap roasted sweet potatoes for the squash for a heartier, slightly sweet variation.
• Squash blossoms are optional but add a delicate floral note—if unavailable, omit or use a sprinkle of fresh herbs (parsley or basil) instead.
• This recipe scales easily: double the vegetables for more servings, or use the rice packet instructions to adjust liquid if you change quantities.

Nutrition

Calories: 367 kcal | Carbohydrates: 47.7 g | Protein: 7.9 g | Fat: 16.6 g | Fiber: 3.5 g | Vitamin C: 57.9 mg

Nutrition information is automatically calculated and should be used as an approximation.

Photography by Jenna Sparks.