Categories: Beans (Round), Cooking Light, Rice, Side Dish
Ingredients
- 1 1/4 cups fat-free chicken broth
- 1 cup light coconut milk
- 1 cup long grain rice (Uncle Ben's)
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 3/4 cups cubed peeled butternut squash
- 1 teaspoon chopped fresh thyme (or 1/4 t. dried)
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 1 (15 ounce) can black beans, rinsed and drained
Directions
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Bring broth and coconut milk to a boil in a medium-size pan over med-high heat; add in rice.
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Cover, decrease heat, and simmer 20 minutes, or until liquid is absorbed; remove from heat and keep warm.
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Heat oil in a nonstick skillet over med-high heat; add in onion; stir/saute 5 minutes.
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Decrease heat to medium; add in squash; cook 8 minutes or until tender, stirring occasionally.
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Stir in thyme and remaining ingredients; cook 3 minutes or until heated through, stirring occasionally.
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Add rice to squash mixture, stirring to combine; serve.