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Rice Squash and Peas
The Caribbean treat!
Ingredients
- 1 small Yellow Onion diced
- 1 cup Brown Rice
- 2 cups Butternut Squash peeled, seeded and diced
- 1 tsp Dried Thyme
- 1/2 tsp Ground Cumin
- 1 15oz Can of Black-eyed Peas cooked, drained and rinsed
- 2 1/2 cups Hot Water
- 2 tbsp Fresh Cilantro chopped
- 3 cloves Garlic minced
- 1 tsp Grapeseed Oil
Instructions
- Heat grapeseed oil on medium heat in a large saucepan
- Add onion and cover cook for 5 minutes
- Add the garlic, cumin, thyme, and butternut squash cook for 10 minutes until squash is soft
- Stir in water, peas, and rice
- Bring to a boil
- Reduce heat to low
- Cover and simmer for about 30 minutes until the rice is cooked
- Sprinkle with cilantro and serve