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Brown Rice w/ Calabaza Squash & Anaheim Peppers

Brown Rice w/ Calabaza Squash & Anaheim Peppers

This squash rice combines brown rice with calabaza squash, garlic, red onions, and homegrown Anaheim peppers with a dash of cumin. It's a great quick and easy recipe to throw together. And absolutely far more delicious than your typical rice dish. With a hefty dose of squash purée and Anaheims, which can easily be substituted for whatever squash and peppers that you have on hand or to your own personal tastes and preferences.
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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. calabaza squash roasted & puréed
  • 3 cloves garlic minced
  • 1/4 red onion diced
  • 2 Anaheim peppers diced
  • dash cumin
  • dash salt
  • dash pepper
  • 1 c. brown rice
  • 2 ½ c. water (or vegetable broth)

Instructions
 

Prepare Ingredients

  • I used Roasted Calabaza Squash in this recipe. This takes a couple of hours and requires a calabaza (or other squash or pumpkin of choice) as well as aluminum foil and a baking dish.

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!

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