Caribbean Curry Rice with Butternut Squash Recipe

If you like more heat add another chili!

Ingredients

2 tsp oil
1 medium onion, diced
2 cloves garlic, minced
1 jalapeno or other hot chili, (optional) seeded and minced
2 cup peeled and diced butternut squash
2 tsp curry powder
1 tsp ground coriander
1/2 tsp salt
1/2 freshly ground black pepper
3 1/4 cup water
1 1/2 cup long-grain brown or white rice
15 oz canned red kidney beans, rinsed and drained
4 green onions, trimmed and chopped

Method

Heat oil in large saucepan. Add onion, garlic and chili if using. Cook, stirring, until onion is soft, about 5 minutes. Stir in squash and seasonings; cook for 1 minute more.Stir in water, rice and beans. Bring to a simmer over medium-high heat. Cover, reduce heat to medium-low and cook for 35 to 40 minutes (if using white rice, 15 to 20 minutes).Fluff rice; fold in scallions. Let stand covered for 8 to 10 minutes before serving. Serve with plain yogurt.
Makes 6 servings.
HELPFUL HINT: Soaking the brown rice at least an hour will reduce the overall cooking time by 8 to 10 minutes.