Caribbean Rice

Caribbean Rice Recipe
Photo: Karry Hosford
This recipe was born when I was tossing around ideas for different side dishes for when we grilled. It's wonderful with jerk-style meats and with seafood because the sweetness of the coconut milk works well with the spices.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 186
Caloriesfromfat 14 %
Fat 2.9 g
Satfat 1.5 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 5.3 g
Carbohydrate 36.8 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 502 mg
Calcium 32 mg

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.

Note:

November 2002
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