Caribbean Rice
By Mary McDougall
Serves: 6-8
Prep Time: 15 min
Cook Time: 60 min
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.
Print Recipe
Print With Images
Print Without Images
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.