Caribbean Rice

Total Time: 1 hr 6 mins Preparation Time: 30 mins Cook Time: 36 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.