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Jalapeno Rice With Winter Squash and Lime

Source of Recipe

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List of Ingredients

1 teaspoon olive oil
1 clove garlic, minced
1 cup finely chopped yellow onions
3 cups low sodium chicken broth
1 medium jalapeno pepper, stemmed,seeded and minced
1 medium yellow bell pepper, stemmed,seeded and finely chopped
1 cup kabocha squash or butternut squash or other winter squashes, cut into ½ inch cubes
1 medium tomato, 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 basmati rice or jasmine rice
1 tablespoon toasted pine nuts or slivered almonds
4 tablespoons finely minced fresh parsley
3 tablespoons lime juice



Recipe

In a large (10- to 12-inch) nonstick skillet, heat olive oil over medium heat.
Add garlic, onion and 1 tablespoon broth.
Sauté 4 minutes.
Add jalapeño and bell pepper; sauté 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.