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free recipes >
rice, grains and beans >
recipe |
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| Calypso Rice |
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| 1 Tbs |
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olive oil |
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| 1 cup |
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long grain white rice |
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| 2 Tbs |
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honey |
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| 1 |
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clove garlic, finely chopped |
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| 1 tsp |
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salt |
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| 1/2 tsp |
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dried thyme, crushed |
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| 1 |
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can (14-1/2 ounces) ready-to-serve chicken broth |
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| 1/4 tsp |
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tabasco sauce |
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| 2 cups |
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finely chopped mustard greens |
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| 1 cup |
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chopped yellow summer squash |
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| 1/2 cup |
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chopped fresh tomatoes |
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| 1 |
In a large saucepan with tight-fitting lid, heat oil over medium-high heat. |
| 2 |
Add rice; cook and stir 3 minutes or until rice begins to brown. |
| 3 |
Add honey, garlic, salt and thyme; cook and stir 1 minute. Add broth, tabasco, greens, squash and tomatoes. |
| 4 |
Bring to a boil; cover and reduce heat to low. Simmer 15 to 20 minutes or until most of liquid is absorbed. |
| 5 |
Remove from heat; let stand 5 minutes. |
| 6 |
Fluff with fork to serve. |
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| Servings: 4 |
| Preparation time: 15 minutes |
| Cooking time: 20 minutes |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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267.00 |
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% Daily Value |
| Total Fat 5.00g |
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7% |
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| Sodium 927.00mg |
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38% |
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| Dietary Fiber 2.00g |
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8% |
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| Protein 7.00g |
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14% |
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| Recipe Type |
| Side Dish |
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| Recipe Source |
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