Fresh squash and tomato rice medley

Summer squash and zucchini squash are abundant this time of year.

So I made a simple meal (serves 3) of:

White rice (simmer, covered, 1 cup rice + 2 cups water until water is absorbed)

In a separate saucepan I cooked a couple small, sliced summer squashes and a small sliced zucchini squash in a little bit of water.

Also washed, sliced, and added a fresh tomato (from Canada, on the vine, hydroponically grown, to follow the CDC's recommendations on tomatoes this summer) to the cooking vegetables.

When all was cooked, I served the rice in small shallow bowls and put the cooked vegetables on top. As a decoration and a touch of dairy, I put small chunks of cheddar cheese on the hot rice and vegetables. Served with fresh plums and spicy tortilla crisps.