Jalapeno Rice With Winter Squash and Lime

READY IN: 40mins
Recipe by drhousespcatcher

Adopted 9/15

Top Review by lortle

I'm the someone else who loved this dish! (BF did too.) I only made one change, which was to use a lot more pine nuts - about 1 1/2 Tbsp per serving. It is true that the taste of squash isn't prominent here, but I liked the combination of flavours - no one thing stuck out. Nice colours too. Thanks for posting!

Ingredients Nutrition


  1. In a large (10- to 12-inch) nonstick skillet, heat olive oil over medium heat.
  2. Add garlic, onion and 1 tablespoon broth.
  3. Sauté 4 minutes.
  4. Add jalapeño and bell pepper; sauté 4 minutes.
  5. Put squash, tomato, cumin, chili powder and salt into the pan, stirring well.
  6. Cover and cook 5 minutes.
  7. Then add rice and stir well to coat.
  8. Add remaining broth and bring to a boil, stirring well.
  9. Cover, reduce heat to low and cook 15 minutes.
  10. Stir, cover and continue cooking 5 minutes.
  11. Stir pine nuts, parsley and lime juice into the rice.
  12. Cover and let sit off the heat 5- 10 minutes before serving.

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