Caribbean Rice

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

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.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes.
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.