Jalapeno Rice With Winter Squash and Lime |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Adopted 9/15 Ingredients:
1 teaspoon olive oil |
1 garlic clove, minced |
1 cup finely chopped yellow onion |
3 cups low sodium chicken broth |
1 medium jalapeno pepper, stemmed, seeded and minced |
1 medium yellow bell pepper, stemmed, seeded and finely chopped |
1 cup kabocha squash or 1 cup butternut squash or 1 cup other winter squash, cut into 1/2 inch cubes |
1 medium tomato, cored, peeled and coarsely chopped |
1 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/2 teaspoon salt |
1 1/2 cups long-grain rice or 1 1/2 cups basmati rice or 1 1/2 cups jasmine rice |
1 tablespoon toasted pine nuts or 1 tablespoon slivered almonds |
4 tablespoons finely minced fresh parsley |
3 tablespoons lime juice |
Directions:
1. In a large (10- to 12-inch) nonstick skillet, heat olive oil over medium heat.
2. Add garlic, onion and 1 tablespoon broth.
3. Sauté 4 minutes.
4. Add jalapeño and bell pepper; sauté 4 minutes.
5. Put squash, tomato, cumin, chili powder and salt into the pan, stirring well.
6. Cover and cook 5 minutes.
7. Then add rice and stir well to coat.
8. Add remaining broth and bring to a boil, stirring well.
9. Cover, reduce heat to low and cook 15 minutes.
10. Stir, cover and continue cooking 5 minutes.
11. Stir pine nuts, parsley and lime juice into the rice.
12. Cover and let sit off the heat 5- 10 minutes before serving.
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