Spicy Caribbean Rice

drmcdougall.com

Freshly ground black pepper
1 onion
1-2 cloves garlic
1 4oz. can green chiles
3 cups butternut squash
2 tsp curry powder
1 tsp ground coriander
1/2 tsp ground cumin
1 cup brown rice of choice
1/4 cup lentils
1 15.5oz can kidney beans
1 cup swiss chard or escarole
3/4 cup scallions
4 cups vegetable stock

Put ½ cup of the stock into a large saucepan and add the onion, garlic, and chiles. Cook, stirring occasionally, until the onion softens, about 5 minutes.

Stir in the squash, curry powder, coriander, cumin, and pepper to taste, and cook for 2 minutes. Add lentils, rice and the remaining 3½ cups broth. Bring to a boil, reduce the heat, cover, and simmer gently until the rice is tender, about 45 minutes.

Stir in the beans, chard, and scallions and cook until they are heated through and the chard is tender, about 5 minutes. Serve hot.

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