Pumpkin Rice

Pumpkin Rice with Sweet and Spicy Chicken

Ingredients

1 lbs of Butternut Squash (you can use Acorn Squash or Carnival Squash)

2 cups of rice

5 1/2 cups of water

salt

1 tablespoon of butter

1/4 cup of oil

1/4 cup of cilantro (optional)

Instructions:

• Using a veggie peeler remove the skin off the pumpkin, the pit (remove the seeds) using a spoon.
• Discard the pit and seeds and cut into cubes. This makes cooking quicker.
• Add cut cubes to 3 1/2 cups boiling water and 1 teaspoon of salt.
• Allow to cook for 30-40 minutes.
• Using a fork, prick the pumpkin to make sure it's soft and tender (Like a potato).

Once tender...

• Strain and remove water. Reserve half and set aside. With the half mesh with potato masher or puree squash in blender/ magic bullet.
• Add, Squash puree, 3 cups of water, 2 1/2 teaspoon of salt, and 3 tablespoons of oil on medium heat into a sauce pan and stir. This will give the rice it's yellow/mustard color.
• Once water comes to a boils add in rice, then stir.
• When the water evaporates add in 1 tablespoon of butter and 1 tablespoon of oil. Stir and stir.
• Reduce heat and cover for 15-20 mins. After 20 minutes reduce heat to low.

Lastly,

• Once the the rice is cooked, fluff in reserved squash and chopped cilantro leaves with a fork.

Enjoy!