Caribbean Rice

Name: Caribbean Rice
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

11 ingredients

6 steps

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.