White Rice with Winter Squash
From cozy family meals at home to festive holiday celebrations, White Rice with Winter Squash is a warm and comforting side dish. Simply sauté onions and garlic, stir in cubed winter squash and CANILLA® Extra Long Grain Rice and simmer. In no time, the rice will plump and become tender as the squash gently cooks alongside. This delicious cold-weather side dish pairs perfectly with your favorite roasted meats and poultry.
Total Time
55m
Prep Time:15m
Yields:8 Servings
Ingredients
2 tbsp.
1
large yellow onion, thinly sliced (about 4 cups)
1 tbsp.
1 lb.
(1.5 lbs.)
winter squash (like butternut squash, acorn squash or calabaza) rinsed, peeled, seeded, and cut into ½” cubes (about 4 cups)
1 tbsp.
Directions
Step 1
Heat oil in medium, heavy pot over medium-high heat. Add onions. Cook, stirring occasionally, until soften and begin to brown, about 10 minutes. Add garlic and butternut squash. Cook, stirring occasionally, until garlic is fragrant, about 30 seconds more. Stir rice into pot. Cook, stirring, until rice is coated in oil, about 1 minute.
Step 2
Pour 4 cups water and Adobo into pot; stir to combine. Bring liquid to boil; boil 1 minute. Cover pot; reduce heat to low. Simmer, covered, until rice and squash are tender and water is absorbed, 25 minutes.
Step 3
Remove pot from heat; gently stir to combine. Serve warm.
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White Rice with Winter Squash
Prep Time 15m
Total time 55m
Yields: 8 Servings
From cozy family meals at home to festive holiday celebrations, White Rice with Winter Squash is a warm and comforting side dish. Simply sauté onions and garlic, stir in cubed winter squash and CANILLA® Extra Long Grain Rice and simmer. In no time, the rice will plump and become tender as the squash gently cooks alongside. This delicious cold-weather side dish pairs perfectly with your favorite roasted meats and poultry.
Ingredients
2 tbsp.
1
large yellow onion, thinly sliced (about 4 cups)
1 tbsp.
1 lb. (1.5 lbs.)
winter squash (like butternut squash, acorn squash or calabaza) rinsed, peeled, seeded, and cut into ½” cubes (about 4 cups)
1 tbsp.
Directions
Step 1
Heat oil in medium, heavy pot over medium-high heat. Add onions. Cook, stirring occasionally, until soften and begin to brown, about 10 minutes. Add garlic and butternut squash. Cook, stirring occasionally, until garlic is fragrant, about 30 seconds more. Stir rice into pot. Cook, stirring, until rice is coated in oil, about 1 minute.
Step 2
Pour 4 cups water and Adobo into pot; stir to combine. Bring liquid to boil; boil 1 minute. Cover pot; reduce heat to low. Simmer, covered, until rice and squash are tender and water is absorbed, 25 minutes.
Step 3
Remove pot from heat; gently stir to combine. Serve warm.
