Caribbean Rice

By rossboys

Cooking Light.

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 tsp olive oil
• 1 cup chopped onion
• 1-3/4 cup (1/4") cubed peeled butternut squash
• 1 tsp chopped fresh or 1/4 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp ground turmeric
• 1/4 tsp freshly ground black pepper
• 1 (15oz) can black beans, rinsed & drained

Details

Servings 6

Preparation

Step 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.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, saute 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.