Ingredients:
1 teaspoon olive oil
1 garlic cloves, minced
1 cup finely chopped yellow onions
3 cups low sodium chicken broth
1 medium jalapeno peppers, stemmed, seeded and minced
1 medium yellow bell peppers, stemmed, seeded and finely chopped
1 cup kabocha squash or 1 cup butternut squash or 1 cup other winter squash, cut into 1/2 inch cubes
1 medium tomatoes, 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 1 1/2 cups basmati rice or 1 1/2 cups jasmine rice
1 tablespoon toasted pine nuts or 1 tablespoon slivered almonds
4 tablespoons finely minced fresh parsley
3 tablespoons lime juice
Directions:
In a large (10- to 12-inch) nonstick skillet, heat olive oil over medium heat.
Add garlic, onion and 1 tablespoon broth.
Saute 4 minutes.
Add jalapeno and bell pepper; saute 4 minutes.
Put squash, tomato, cumin, chili powder and salt into the pan, stirring well.
Cover and cook 5 minutes.
Then add rice and stir well to coat.
Add remaining broth and bring to a boil, stirring well.
Cover, reduce heat to low and cook 15 minutes.
Stir, cover and continue cooking 5 minutes.
Stir pine nuts, parsley and lime juice into the rice.
Cover and let sit off the heat 5- 10 minutes before serving.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.