Jasmine Rice with Butternut Squash, Green Onion, & Serrano Chile
Ingredients
- 1 1/2 cups Carolina® Jasmine Rice
- 1/2 cup olive oil
- 3 tbsp white onion, chopped
- 5 tsp minced garlic, divided
- 3 1/2 cups chicken broth
- 1 1/2 tsp. salt, divided
- 2 cups baby spinach
- 2 cups kale, chopped
- 1/2 tsp ground black pepper, divided
- 5 green onions, ends cut, sliced (green portion included)
- 2 tsp fresh thyme leaves
- 1/4 cup Italian parsley, chopped
- 1 Serrano chile, stemmed, seeded and minced
- 3 cups frozen butternut squash, diced
Instructions
This hearty autumn-inspired dish is made with aromatic Carolina® Jasmine Rice simmered in seasonings and broth and mixed with butternut squash, leafy greens and a kick of Serrano chile.
Step 1
Heat 2 tablespoons oil in a large non-stick skillet, over medium-high heat. Add white onion, and 2 teaspoons garlic and cook, stirring constantly, for 45 seconds. Add rice and stir until rice is coated with oil. Add chicken broth and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer for 15 to 18 minutes, or until water is absorbed. Fluff with a fork. Set aside and keep warm.
Step 2
Heat 3 tablespoons oil in a large saucepan over medium-high heat. Stir in spinach and kale and cook, stirring frequently, until greens just begin to wilt. Add 1/2 teaspoon salt and 1/4 tablespoon black pepper. Mix and set aside.
Step 3
In same saucepan, add 3 tablespoons oil and heat over medium-high heat. Stir in green onions, remaining garlic, thyme, parsley, chile and remaining black pepper. Cook for 45 seconds. Stir in butternut squash and cook, stirring occasionally, for 8 to 10 minutes or until butternut squash is tender.
Step 4
Combine butternut squash and cooked rice.
Step 5
To serve, place spinach and kale on a platter and top with rice mixture.
Veggie-Forward
One of the best ways to get more vegetables on your plate is to find delicious ways to enjoy them! We’ve found that creating rice dishes with vibrant colors and flavorful ingredients works wonders for weeknight dinners, family get-togethers or holiday meals like Thanksgiving.
For this dish, we’ve started with a flavorful base of aromatic and fluffy jasmine rice which has been toasted with garlic and onion and seasoned with chicken broth. To that, we’ve mixed in kale and spinach sautéed together along with frozen or precooked butternut squash seasoned with garlic, thyme, parsley, chile and green onion. You’ll be sure to enjoy a bit of flavor in every bite!
For more vegetable-forward meals, make sure to check out all of our filling and Hearty Vegetarian Dishes Everyone Can Enjoy.
Eat Seasonally
Although this recipe calls for frozen butternut squash, which can be found year-round, If you love to enjoy fall-inspired comfort food dishes, feel free to use fresh butternut squash that you’ve roasted in the oven or boiled until tender.
If you’ve got a bit more on your hands, try out this dish of Turmeric Yellow Rice with Butternut Squash and Kale or even Stuffed Butternut Squash!
