Caribbean Rice

Name: Caribbean Rice
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 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

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

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