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Prep Time: 30 Minutes Cook Time: 36 Minutes |
Ready In: 66 Minutes Servings: 6 |
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From Cooking Light 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.
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