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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe was born when I was tossing around ideas for different side dishes for when we grilled. It's wonderful with jerk-style meats and with seafood because the sweetness of the coconut milk works well with the spices. 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; sauté 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.
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