Caribbean Rice

Really good. We had to use up the coconut milk from earlier in the week, and because FFG said it was good. It needed a bit more salt. We had with Jerk Chicken.

Caribbean Rice

Photo by ALB

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


Preparation
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.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes.
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.


Yield: 6 servings (serving size: about 1 cup)

CALORIES 186 (14% from fat); FAT 2.9g (sat 1.5g,mono 0.7g,poly 0.1g); IRON 2.3mg; CHOLESTEROL 0.0mg; CALCIUM 32mg; CARBOHYDRATE 36.8g; SODIUM 502mg; PROTEIN 5.3g; FIBER 3.3g

Cooking Light, NOVEMBER 2002