Caribbean Rice

Submitted by ratherbeswimmin

"From Cooking Light"

 

• Ready In: 1hr 6mins
• Ingredients: 11
• 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.

Reviews

[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!

 

[sarahbarryha]

This recipe is really delicious, healthy and easy. I make it often, and have found that using fresh thyme makes a difference (even though I'm not usually one to use fresh herbs).