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Yet to be tried. If you know the origin? Let me know and I will post it.
Ingredients:
1 teaspoon olive oil
1 garlic clove, minced
1 cup finely chopped yellow onions
3 cups low sodium chicken broth or light vegetable broth
1 medium jalapeno pepper, stemmed, seeded and minced
1 medium yellow bell pepper, stemmed, seeded and finely chopped
1 cup kabocha squash or butternut squash or 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 basmati rice or jasmine rice
1 tablespoon toasted pine nuts or slivered almonds, optional
4 tablespoons finely minced fresh parsley
3 tablespoons lime juice
Procedure:
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.
Serving Size: 4-6
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