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Rice Squash and Peas
Author:
admin
The Caribbean treat!
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Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course
Main Course, Side Dishes
Cuisine
Caribbean
Servings
4
people
Calories
Ingredients
1x
2x
3x
▢
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
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