Recipe for Caribbean Curry Rice with Butternut Squash 
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Yield:
6
Ingredients:
Amount Ingredient
2 tsp oil
1 med yellow onion, diced
2 x cloves garlic, minced
1 x jalapeno or other hot chili, (optional)
seeded and minced, (optional)
2 cup peeled and diced butternut squash
2 tsp curry powder
1 tsp ground coriander
1/2 tsp salt
1/2 x freshly ground black pepper
1/4 cup water
1/2 cup long-grain brown or white rice
15 oz canned red kidney beans, rinsed and drained
Instructions:
Instructions: MAKES 6 SERVINGS VEGAN

This tropical version of rice and beans beckons with sultry curry flavors.

Butternut squash melds seamlessly with the rice and warm spices.

Heat oil in large saucepan. Add onion, garlic and chili if using. Cook, stirring, until onion is soft, about 5 minutes. 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 minutes (if using white rice, 15 to 20 minutes).

Fluff rice; fold in scallions. Let stand covered for 8 to 10 minutes 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 minutes.

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