Caribbean Rice

From Cooking Light

• Ready In: 1 hr 6 mins
• Serves: 6

Ingredients

• 1 1⁄4 cups fat-free chicken broth
• 1  cup light coconut milk
• 1  cup long grain rice (Uncle Ben's)
• 1  teaspoon olive oil
• 1  cup  chopped onion
• 1 3⁄4 cups  cubed peeled  butternut squash
• 1  teaspoon  chopped fresh thyme (or 1/4 t. dried)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground turmeric
• 1⁄4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drained

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.