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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Colorful Caribbean vegetable paella side dish adapted from a National Honey Board Recipe Side dish to Caribbean Honey-Spiced Amberjack with Mango Salsa Ingredients:
1 tablespoon olive oil |
2 cups saffron rice mix |
4 tablespoons honey |
2 garlic cloves, finely chopped |
1/2 teaspoon tabasco sauce |
2 teaspoons salt |
1 teaspoon dried thyme, crushed |
2 (14 1/2 ounce) cans ready-to-serve chicken broth |
4 cups mustard greens, finely chopped |
2 cups summer squash, chopped |
1 cup fresh tomato, chopped f |
Directions:
1. In a large saucepan with tight-fitting lid, heat oil over medium heat. Add rice; cook and stir 3 minutes or until rice be-gins to brown.
2. Add honey, garlic, salt and thyme; cook and stir 1 minute.
3. Add broth, Tabasco, greens, squash and tomatoes. Bring to a boil; cover and re-duce heat to low.
4. Simmer 15 to 20 minutes or until most of the liquid has been absorbed.
5. Remove from heat; let stand 5 minutes. Fluff with fork before serving.
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