Instructions: Heat oil in skillet over medium-high heat. Saute onion, thyme, cilantro, garlic and green onions until softened, 10 to 15 minutes.

Add peas and squash. Cook until squash is tender, 10 to 15 minutes. Add rice, salt, water, coconut milk and butter. Stir until ingredients are mixed.

Cover tightly and simmer over low heat until rice is cooked, 20 to 25 minutes. Fluff with fork before serving and season with pepper to taste.

This recipe yields 12 servings.

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