Caribbean Rice

Prep: 15 minutes Cook: 1 hour

Serves:6-8

Ingredients

  • 4 cups vegetable broth
  • 1 onion, chopped
  • 1-2 cloves garlic, minced
  • 4 ounce can green chilies, chopped
  • 3 cups butternut squash, peeled and chopped
  • 2 tsp curry powder
  • 1 tsp coriander
  • 1/2 tsp cumin
  • freshly ground pepper
  • 1 cup uncooked long grain brown rice
  • 1/2 cup uncooked wild rice
  • 15 ounce can kidney beans, drained and rinsed
  • 1 cup Swiss chard, chopped
  • 3/4 cup green onions, chopped

Directions

Place 1/2 cup of the broth in a large pot with the onion, garlic and chilies. Cook, stirring occasionally for 5 minutes. Add the squash and the seasonings, mix well and cook for 2 minutes. Add the remaining broth and both kinds of rice. Bring to a boil, reduce heat, cover and cook for about 45 minutes, until rice is tender. Add the remaining ingredients, mix well and heat for about 5 minutes, until chard is tender.