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Jalapeno Rice With Winter Squash and Lime Recipe

September 10th, 2013 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1teaspoonolive oil
  2. 1garlic clove, minced
  3. 1cup finely choppedyellow onions
  4. 3cupslow sodium chicken broth
  5. 1mediumjalapeno pepper, stemmed, seeded and minced
  6. 1mediumyellow bell pepper, stemmed, seeded and finely chopped
  7. 1cupkabocha squashor butternut squashor otherwinter squash, cut into 1/2 inch cubes
  8. 1mediumtomato, cored, peeled and coarsely chopped
  9. 1teaspoonground cumin
  10. 1/2teaspoonchili powder
  11. 1/2teaspoonsalt
  12. 1 1/2cupslong-grain riceor basmati riceor jasmine rice
  13. 1tablespoon toastedpine nutsor slivered almonds
  14. 4tablespoons finely mincedfresh parsley
  15. 3tablespoonslime juice

DIRECTIONS

  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.

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