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Ingredientes
- 2 tsp oil
- 1 med yellow onion, diced
- 2 x cloves garlic, chopped
- 1 x jalapeno or possibly other warm chili, (optional) seeded and chopped, (optional)
- 2 c. peeled and diced butternut squash
- 2 tsp curry pwdr
- 1 tsp grnd coriander
- 1/2 tsp salt
- 1/2 x freshly grnd black pepper
- 3 1/4 c. water
- 1 1/2 c. long-grain brown or possibly white rice
- 15 ounce canned red kidney beans, rinsed and liquid removed
- 4 whl scallions, trimmed and minced
Direcciones
- MAKES 6 SERVINGS VEGAN
- This tropical version of rice and beans beckons with sultry curry flavors.
- Butternut squash melds seamlessly with the rice and hot spices.
- Heat oil in large saucepan. Add in onion, garlic and chili if using. Cook, stirring, till onion is soft, about 5 min. Stir in squash and seasonings; cook for 1 minute more.
- Stir in water, rice and beans. Bring to a simmer over medium-high heat. Cover, reduce heat to medium-low and cook for 35 to 40 min (if using white rice, 15 to 20 min).
- Fluff rice; mix in scallions. Let stand covered for 8 to 10 min before serving.
- Makes 6 servings.
- HELPFUL HINT: Soaking the brown rice at least an hour will reduce the overall cooking time by 8 to 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 6 servings | |
| Calories 105 | |
| Calories from Fat 19 | 18% |
| Total Fat 2.16g | 3% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 413mg | 17% |
| Potassium 379mg | 11% |
| Total Carbs 18.07g | 5% |
| Dietary Fiber 5.5g | 18% |
| Sugars 3.2g | 2% |
| Protein 4.65g | 7% |
