Caribbean Rice

Name: Caribbean Rice
Ingredients: 1 1/4 cups fat-free, less-sodium chicken broth; 1 cup light coconut milk; 1 cup long-grain parboiled rice (such as Uncle Ben's); 1 teaspoon olive oil; 1 cup chopped onion; 1 3/4 cups (1/4-inch) cubed peeled butternut squash; 1 teaspoon chopped fresh or1/4 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon ground turmeric; 1/4 teaspoon freshly ground black pepper; 1 (15-ounce) can black beans, rinsed and drained

11 ingredients

3 steps

Ingredients

1 1/4 cups fat-free, less-sodium chicken broth
1 cup light coconut milk
1 cup long-grain parboiled rice (such as Uncle Ben's)
1 teaspoon olive oil
1 cup chopped onion
1 3/4 cups (1/4-inch) cubed peeled butternut squash
1 teaspoon chopped fresh or1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained

Directions

1

Bring broth and coconut milk to a boil in a medium saucepan over medium-high heat; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; keep warm.
2

Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes.
3

Reduce heat to medium. Add squash; cook 8 minutes or until tender, stirring occasionally. Stir in thyme and remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Add rice to squash mixture, stirring to combine.