Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 2

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.

Recipe by Cooking Light November 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

186 calories; calories from fat 14%; fat 2.9g; saturated fat 1.5g; mono fat 0.7g; poly fat 0.1g; protein 5.3g; carbohydrates 36.8g; fiber 3.3g; cholesterol 0mg; iron 2.3mg; sodium 502mg; calcium 32mg.
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