Tender and mellow flavors - yes the secret to the squash is to make sure to use 1/4-inch cubes; the butternut paired great with the black bean. Would add more turmeric and perhaps some curry powder to spice it up more, and wished there was a bit more coconut flavor. Paired perfectly with spice jerk-rub chicken.
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.
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- Calories: 186
- Calories from fat: 14%
- Fat: 2.9g
- Saturated fat: 1.5g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.1g
- Protein: 5.3g
- Carbohydrate: 36.8g
- Fiber: 3.3g
- Cholesterol: 0.0mg
- Iron: 2.3mg
- Sodium: 502mg
- Calcium: 32mg
- 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
- 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.
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