Caribbean Rice

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.8 cups butternut squash cubed peeled
• 15 ounce black beans rinsed drained canned
• 1.3 cups less-sodium chicken broth fat-free
• 0.5 teaspoon ground turmeric 
• 1 cup coconut milk light
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 1 cup parboiled rice long-grain such as Uncle Ben's
• 0.5 teaspoon salt 
• 1 teaspoon or dried fresh chopped

Equipment

• frying pan
• sauce pan

Directions

1. Bring broth and coconut milk to a boil in a medium saucepan over medium-high heat; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
2. Remove from heat; keep warm.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onion; saut 5 minutes.
5. Reduce heat to medium.
6. Add squash; cook 8 minutes or until tender, stirring occasionally. Stir in thyme and remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally.
7. Add rice to squash mixture, stirring to combine.