Caribbean Rice

Caribbean Rice
Photo by Karry Hosford

Ingredients

  • 1 teaspoon olive oil
  • 1 ¾ cups (1/4-inch) cubed peeled butternut squash
  • 1 cup long-grain parboiled rice (such as Uncle Ben's)
  • 1 ¾ cups (1/4-inch) cubed peeled butternut squash
  • ½ teaspoon ground turmeric
  • 1 ¼ cups fat-free, less-sodium chicken broth
  • 1 cup chopped onion
  • + 15 more ingredients
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 ¼ cups fat-free, less-sodium chicken broth
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • 1 cup light coconut milk
    • ¼ teaspoon freshly ground black pepper
    • 1 cup chopped onion
    • 1 teaspoon olive oil
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 teaspoon chopped fresh or1/4 teaspoon dried thyme
    • ½ teaspoon salt
    • 1 teaspoon chopped fresh or1/4 teaspoon dried thyme
    • ½ teaspoon ground turmeric
    • 1 cup light coconut milk
    • 1 cup long-grain parboiled rice (such as Uncle Ben's)

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 m...

View full recipe at My Recipes

Comments

Variations on Caribbean Rice

  • Caribbean Rice
    • 1/4 cup water
    • 1 garlic clove, minced
    • 1 cup diced papaya
    • 1 teaspoon Jamaican jerk seasoning (such as McCormick)
    • +4 other ingredients


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