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Categories:
rice tomatoes onion clove garlic vegetable oil chicken broth salt fresh sage onion olive oil butternut squash freshly ground black pepper
Viewed: 136 - Published at: 5 years agoIngredients
- 1 1/2 cups unconverted rice (like Canilla )
- 1 cup finely chopped fresh or well-drained canned tomatoes
- 2 tablespoons finely chopped onion
- 1 clove garlic, peeled
- 3 tablespoons vegetable oil
- 3 1/2 cups chicken broth, homemade or low-sodium canned
- 1 teaspoon salt, plus more to taste
- 4 teaspoons minced fresh sage
- 1 medium onion, peeled, halved and very thinly sliced
- 1 tablespoon olive oil
- 1/2 butternut squash, peeled, seeded and cut in 1/2-inch cubes
- Freshly ground black pepper to taste
Method
- Follow the directions for Mexican rice, adding the sage with the chicken broth and salt in Step 3.
- Meanwhile, preheat the oven to 350 degrees.
- Place onions in a shallow baking dish.
- Toss with olive oil.
- Bake for 10 minutes.
- Stir in the squash cubes.
- Bake until squash is tender, about 30 minutes.
- Season with salt and pepper.
- When rice is done, stir in the squash and onion mixture.
- Serve hot.
