Photo: Karry Hosford
Yield
6 servings (serving size: about 1 cup)

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.

How to Make It

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.

Step 2

Heat oil in a large nonstick 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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