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Caribbean Rice

This Caribbean Rice Recipe makes a delicious side; goes great 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
  • 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

Cooking Instructions:

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 ~ Serves 6

Recipe from Cooking Light, November 2002.

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