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
1
Bring broth and coconut milk to a boil in a medium saucepan over medium heat.
2
Add rice.
3
Covering, set the fire and cook less 20 minutes or until the liquid is absorbed.
4
Remove from heat; keep warm.
5
Heat the oil in a large skillet over medium heat.
6
Add the onion, behind 5 minutes.
7
Reduce heat to medium.
8
Add pumpkin, to cook 8 minutes, or until tender, stirring occasionally.
9
Stir in thyme and remaining ingredients there, to cook 3 minutes or until well heated, stirring occasionally.
10
Add the rice to the pumpkin mixture, stirring constantly.
CategoryRiceCookingCararibisch
Ingredients
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