Caribbean rice


February 1, 2015



1Bring broth and coconut milk to a boil in a medium saucepan over medium heat.

2Add rice.

3Covering, set the fire and cook less 20 minutes or until the liquid is absorbed.

4Remove from heat; keep warm.

5Heat the oil in a large skillet over medium heat.

6Add the onion, behind 5 minutes.

7Reduce heat to medium.

8Add pumpkin, to cook 8 minutes, or until tender, stirring occasionally.

9Stir in thyme and remaining ingredients there, to cook 3 minutes or until well heated, stirring occasionally.

10Add the rice to the pumpkin mixture, stirring constantly.


1 1 / 4 cups fat-free, less sodium chicken broth

1 head light coconut milk

1 cup long grain parboiled rice

1 teaspoon olive oil

1 cup chopped onion

1 3 / 4 cups (1/4-inch) diced peeled pumpkin

1 teaspoon chopped fresh or 1 / 4 teaspoon dried thyme

1 / 2 teaspoon salt

1 / 2 teaspoon ground turmeric

1 / 4 teaspoon freshly ground black pepper

1 (15 ounce) can black beans, rinsed and drained