Corn, Chard, and Summer Squash with Rice

I’ve made this one dish meal a couple times this summer.  It was motivated by my CSA box, and the fact that I needed a tasty dinner in a hurry.  My family liked the combination of sweet corn, savory chard, and spicy chipotle.  Avocado and lime make a great topping for this particular combination of flavors.  This is a flexible recipe, and one could include fresh tomatoes, green beans, leftover diced cooked potatoes, or eggplant.  Part of the fun of getting a CSA box is the creativity it inspires in my cooking.

2 cups cooked short grain brown rice
1 bunch chard, shredded
2 ears sweet corn, kernels cut off the cob (use this nifty tool)
1 medium onion, diced
3 cloves garlic, crushed
5 baby squash, chopped into bite sized pieces
olive oil
salt
Chipotle powder
lime wedges
avocado wedges
cilantro – a few sprigs

Heat a large pan over medium high heat.  Add 2 TB olive oil, then saute the onion for 5 minutes.  Then add the chard.  Saute for 5 minutes, then add the corn kernels, summer squash, and crushed garlic.  Saute for another 5 minutes, or until the vegetables are just cooked through.  If at any point in the recipe the vegetables are browning too much, just add a little bit of water to the pan and stir.  It will quickly evaporate.  You are looking for nicely cooked, slightly browned vegetables.

Season with salt and chipotle powder to taste.  Mix in the rice.  The rice should be warm when you mix it in.  If it’s not, just keep the mixture on the heat for a little while to warm it through.

Top each serving with a couple avocado wedges, a slice of lime, and some fresh cilantro.  I like to give mine a little extra drizzle of olive oil, too.  Enjoy.

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