Categories: Beans (Round), Cooking Light, Rice, Side Dish

Ingredients

• 1 1/4 cups fat-free chicken broth
• 1 cup light coconut milk
• 1 cup long grain rice (Uncle Ben's)
• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 3/4 cups cubed peeled butternut squash
• 1 teaspoon chopped fresh thyme (or 1/4 t. dried)
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drained

Directions

1. Bring broth and coconut milk to a boil in a medium-size pan over med-high heat; add in rice.

2. Cover, decrease heat, and simmer 20 minutes, or until liquid is absorbed; remove from heat and keep warm.

3. Heat oil in a nonstick skillet over med-high heat; add in onion; stir/saute 5 minutes.

4. Decrease heat to medium; add in squash; cook 8 minutes or until tender, stirring occasionally.

5. Stir in thyme and remaining ingredients; cook 3 minutes or until heated through, stirring occasionally.

6. Add rice to squash mixture, stirring to combine; serve.

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