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Caribbean rice

Yields1 ServingPrep Time15 minsCook Time35 minsTotal Time50 mins

caribische_rijst

 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.

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