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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
3 garlic cloves, minced |
3 cups (1/2-inch) peeled cubed butternut or other winter squash (about 1 pound) |
2 cups water |
1 cup uncooked long-grain rice |
1/2 cup bottled roasted red bell peppers, chopped |
1 teaspoon dried rubbed sage |
1 teaspoon lemon juice |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon black pepper |
Directions:
1. Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and sauté 3 minutes. Add squash, water, and rice, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in bell peppers and remaining ingredients.
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