Cook the rice in 2.5 cups of water for 10 to 12 minutes. Take off heat and keep closed for 10 more minutes. Transfer to a shallow plate to let steam out (or use yesterday‘s rice for even crispier results).
Heat a large skillet over medium heat. Add the pistachios and cook, stirring until fragrant and toasted. Transfer to a small bowl.
Add olive oil to the skillet. Add the squash and onion to the skillet and season with salt and pepper. Cook for 5 mins.
Now add the rice and press the rice gently into the skillet. Cook, without disturbing the rice until it‘s starting to brown nicely along the bottom 8 to 10 minutes.
Transfer to a large serving plate along with mint, cilantro and pistachios.
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