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  • Caribbean Curry Rice With Butternut Squash

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    Caribbean Curry Rice With Butternut Squash
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 tsp oil
    • 1 med yellow onion, diced
    • 2 x cloves garlic, chopped
    • 1 x jalapeno or possibly other warm chili, (optional) seeded and chopped, (optional)
    • 2 c. peeled and diced butternut squash
    • 2 tsp curry pwdr
    • 1 tsp grnd coriander
    • 1/2 tsp salt
    • 1/2 x freshly grnd black pepper
    • 3 1/4 c. water
    • 1 1/2 c. long-grain brown or possibly white rice
    • 15 ounce canned red kidney beans, rinsed and liquid removed
    • 4 whl scallions, trimmed and minced

    Directions

    1. MAKES 6 SERVINGS VEGAN
    2. This tropical version of rice and beans beckons with sultry curry flavors.
    3. Butternut squash melds seamlessly with the rice and hot spices.
    4. Heat oil in large saucepan. Add in onion, garlic and chili if using. Cook, stirring, till onion is soft, about 5 min. Stir in squash and seasonings; cook for 1 minute more.
    5. Stir in water, rice and beans. Bring to a simmer over medium-high heat. Cover, reduce heat to medium-low and cook for 35 to 40 min (if using white rice, 15 to 20 min).
    6. Fluff rice; mix in scallions. Let stand covered for 8 to 10 min before serving.
    7. Makes 6 servings.
    8. HELPFUL HINT: Soaking the brown rice at least an hour will reduce the overall cooking time by 8 to 10 min.

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