Jalapeno Rice With Winter Squash and Lime

Ingredients

• 1 teaspoon olive oil
• 1 garlic clove
• minced
• 1 cup finely chopped yellow onion
• 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 1 cup butternut squash or 1 cup other winter squash
• cut into 1/2 inch cubes
• 1 medium tomatoes
• cored
• peeled and coarsely chopped
• 1 teaspoon ground cumin
• 12 teaspoon chili powder
• 12 teaspoon salt
• 1 12 cups long-grain rice or 1 12 cups basmati rice or 1 12 cups jasmine rice
• 1 tablespoon toasted pine nuts or 1 tablespoon slivered almonds
• 4 tablespoons finely minced fresh parsley
• 3 tablespoons lime juice

Instructions

1. In a large (10- to 12-inch) nonstick skillet, heat olive oil over medium heat.
2. Add garlic, onion and 1 tablespoon broth.
3. Saute 4 minutes.
4. Add jalapeno and bell pepper; saute 4 minutes.
5. Put squash, tomato, cumin, chili powder and salt into the pan, stirring well.
6. Cover and cook 5 minutes.
7. Then add rice and stir well to coat.
8. Add remaining broth and bring to a boil, stirring well.
9. Cover, reduce heat to low and cook 15 minutes.
10. Stir, cover and continue cooking 5 minutes.
11. Stir pine nuts, parsley and lime juice into the rice.
12. Cover and let sit off the heat 5- 10 minutes before serving.