Jalapeno Rice With Winter Squash And Lime

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 cup finely chopped yellow onion
• 3 cups low sodium chicken broth
• 1 medium jalapeno pepper, stemmed, seeded and minced
• 1 medium yellow bell pepper, stemmed, seeded and finely chopped
• 1 cup kabocha squash or 1 cup butternut squash or 1 cup other winter squash, cut into 1/2 inch cubes
• 1 medium tomato, cored, peeled and coarsely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1 1/2 cups long-grain rice or 1 1/2 cups basmati rice or 1 1/2 cups jasmine rice
• 1 tablespoon toasted pine nuts or 1 tablespoon slivered almonds
• 4 tablespoons finely minced fresh parsley
• 3 tablespoons lime juice

Recipe

• 1 in a large (10- to 12-inch) nonstick skillet, heat olive oil over medium heat.
• 2 add garlic, onion and 1 tablespoon broth.
• 3 sauté 4 minutes.
• 4 add jalapeño and bell pepper; sauté 4 minutes.
• 5 put squash, tomato, cumin, chili powder and salt into the pan, stirring well.
• 6 cover and cook 5 minutes.
• 7 then add rice and stir well to coat.
• 8 add remaining broth and bring to a boil, stirring well.
• 9 cover, reduce heat to low and cook 15 minutes.
• 10 stir, cover and continue cooking 5 minutes.
• 11 stir pine nuts, parsley and lime juice into the rice.
• 12 cover and let sit off the heat 5- 10 minutes before serving.