Caribbean Rice
Ingredients
Reference: Caribbean Rice, Myrecipes, 2011.
- 1 1/4 cups fat-free, less-sodium chicken broth
- 1 cup light coconut milk
- 1 cup long-grain parboiled rice (such as Uncle Ben's)
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 3/4 cups (1/4-inch) cubed peeled butternut squash
- 1 teaspoon chopped fresh or1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon freshly ground black pepper
-
1
(15-ounce) can black beans, rinsed and drained
- Bring broth and coconut milk to a boil in a medium saucepan over medium-high heat; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; keep warm.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes.
- Reduce heat to medium. Add squash; cook 8 minutes or until tender, stirring occasionally. Stir in thyme and remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Add rice to squash mixture, stirring to combine.
Reference: Caribbean Rice, Myrecipes, 2011.
Crab Sandwich
Ingredients
Reference: Caribbean Crab Sandwich, Myrecipes, 2011.
- 2 limes
- 1 pound fresh crabmeat, drained
- 1/4 cup chopped fresh cilantro
- 6 hoagie rolls
- 1 mango, peeled and chopped
-
1
avocado, chopped
- 1. Preheat oven to 350°. Grate zest from 1 lime to equal 1/2 tsp. Squeeze juice from limes to equal 6 Tbsp. Gently combine zest, lime juice, crabmeat, and cilantro.
- 2. Bake buns at 350° for 7 minutes or until toasted.
- 3. Spoon crabmeat mixture into buns; sprinkle with mango and avocado. Serve immediately.
Reference: Caribbean Crab Sandwich, Myrecipes, 2011.