Caribbean Rice

READY IN: 1hr 6mins
jrusk
Recipe by ratherbeswimmin'

From Cooking Light

Top Review by jrusk

I must admit I didn't have the squash but I'm glad because we liked it just fine with out it. I added one chopped jalapeno (seeds and all) and two cloves of smashed garlic to the onion. This turned out to be just the taste I was looking for. Different and delicious. This is now added to my Jerk Chicken dinner menu. Thanks!

Ingredients Nutrition

Directions

  1. Bring broth and coconut milk to a boil in a medium-size pan over med-high heat; add in rice.
  2. Cover, decrease heat, and simmer 20 minutes, or until liquid is absorbed; remove from heat and keep warm.
  3. Heat oil in a nonstick skillet over med-high heat; add in onion; stir/saute 5 minutes.
  4. Decrease heat to medium; add in squash; cook 8 minutes or until tender, stirring occasionally.
  5. Stir in thyme and remaining ingredients; cook 3 minutes or until heated through, stirring occasionally.
  6. Add rice to squash mixture, stirring to combine; serve.

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