Ingredients

  • 1 ¼ cups chicken broth
  • 1 cup light coconut milk
  • 1 cup long-grain parboiled rice
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 ¾ 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/kidney beans, rinsed and drained

Method of Preparation:


Step 1: Bring broth and coconut milk to a boil in a medium saucepan over mediumhigh
heat; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is
absorbed. Remove from heat; keep warm.
Step 2: Heat oil in a large non-stick skillet over medium-high heat. Add onion; sauté 5
minutes.
Step 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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