Brown Rice w/ Ambercup Squash & Red Chilis

This squash brown rice combines ambercup squash, red chili peppers, tomatoes,
limes, olive oil, bay leaves, and various spice blends. It's an absolutely
delicious version of brown rice that is quick and easy to toss together. You can
also substitute calavaza, butternut, or any other squash of choice. Softer
squash varieties can also be cubed and thrown in raw, instead of puréed.

Servings: 4 cups

Author:

Prep Time
15 minutes

Cook Time
45 minutes

Resting Time
10 minutes

Total Time
1 hour, 10 minutes

Course:

Side Dish

Cuisine:

Latin American

Instructions

1 I used Roasted Ambercup Squash
[https://catfishoutofwater.com/roasted-ambercup-squash/] in this recipe. This
takes a couple of hours and requires aluminum foil and a baking dish. I am a big
fan of ambercup squash. It's a medium-sized variety with dense flesh and a lot
of flavor. You can easily substitute butternut squash, pie pumpkin, or other
gourd of choice.
2 Add all of the ingredients into a rice cooker. I like to start with the larger
vegetables and then add the smaller ingredients. Top with the bay leaves,
spices, and lime juice. Then, add the rice, vegetable broth, and water.

This cooks the larger vegetables on the bottom, while dispersing the flavor
profiles in the middle. Although with some mixing, this really doesn't matter
all that much. Everything will eventually cook together!
3 Press the cook button on the rice cooker. It should take about 45 minutes to
cook.

Alternatively you can simmer on the stove. Add all of the ingredients to a pot,
bring uncovered to a boil, lower heat to a simmer, and cook covered for about 15
minutes, or until the sweet squash and rice are tender. Turn off heat, add lid,
and let sit another 5-10 minutes.
4 When the rice is fully cooked, let sit for 10 minutes, and then fluff with a
wooden spoon and serve.

Do not use a fork or other metal utensil. It will scratch off the nonstick
surface on the rice cooker. This will leach teflon into your food and cause
future dishes to stick to the bottom!

Brown Rice w/ Ambercup Squash & Red Chilis

Course:

Cuisine:

🧂 Ingredients

Instructions

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