Caribbean Rice

A great side dish for roasts.
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1 1/4 cups fat-free, less-sodium chicken broth
1 cup light coconut milk
1 cup long-grain rice
1 teaspoon olive oil
1 cup chopped onion
1 3/4 cups cubed peeled butternut squash
1/2 teaspoon chopped fresh or 1/8 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
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1. Bring broth and coconut milk to a boil in a medium saucepan over medium-high heat.

2. Add rice.

3. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

4. Remove from heat; keep warm.

5. Heat oil in a large nonstick skillet over medium-high heat.

6. Add onion; sauté 5 minutes.

7. Reduce heat to medium. Add squash; cook 8 minutes or until tender, stirring occasionally.

8. Stir in thyme and remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally.

9. Add rice to squash mixture, stirring to combine.

Serves 6

Nutritional Facts: Calories 186, Fat 3g, Protein 5g, Carbs 37g, Fiber 3g