Go Back Email Link
Brown Rice w/ Ambercup Squash & Red Chilis

Brown Rice w/ Ambercup Squash & Red Chilis

This squash brown rice combines ambercup squash, red chili peppers, tomatoes, limes, olive oil, bay leaves, and various spice blends. It's an absolutely delicious version of brown rice that is quick and easy to toss together. You can also substitute calavaza, butternut, or any other squash of choice. Softer squash varieties can also be cubed and thrown in raw, instead of puréed.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine Latin American
Servings 4 cups

Equipment

  • Rice Cooker

Ingredients
  

  • 1/2 c. ambercup squash roasted & puréed
  • 3 cloves garlic minced
  • 1/4 red onion diced
  • 3 medium tomatoes diced (or 1 large tomato)
  • 2 chili peppers minced
  • 1 lime juiced
  • 2 tbsp. olive oil
  • dash cumin
  • dash coriander
  • dash cayenne pepper
  • dash salt
  • dash pepper
  • 1 c. brown rice
  • 2 ½ c. water (or vegetable broth)
  • 3 bay leaves

Instructions
 

Prepare Ingredients

  • I used Roasted Ambercup Squash in this recipe. This takes a couple of hours and requires aluminum foil and a baking dish. I am a big fan of ambercup squash. It's a medium-sized variety with dense flesh and a lot of flavor. You can easily substitute butternut squash, pie pumpkin, or other gourd of choice.

Cook Rice

  • Add all of the ingredients into a rice cooker. I like to start with the larger vegetables and then add the smaller ingredients. Top with the bay leaves, spices, and lime juice. Then, add the rice, vegetable broth, and water.
    This cooks the larger vegetables on the bottom, while dispersing the flavor profiles in the middle. Although with some mixing, this really doesn't matter all that much. Everything will eventually cook together!
  • Press the cook button on the rice cooker. It should take about 45 minutes to cook.
    Alternatively you can simmer on the stove. Add all of the ingredients to a pot, bring uncovered to a boil, lower heat to a simmer, and cook covered for about 15 minutes, or until the sweet squash and rice are tender. Turn off heat, add lid, and let sit another 5-10 minutes.
  • When the rice is fully cooked, let sit for 10 minutes, and then fluff with a wooden spoon and serve.
    Do not use a fork or other metal utensil. It will scratch off the nonstick surface on the rice cooker. This will leach teflon into your food and cause future dishes to stick to the bottom!

Tips, Tricks, & Notes