Jalapeno Rice With Winter Squash and Lime

• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 cup finely chopped yellow onion
• 3 cups low sodium chicken broth
• 1 medium jalapeno pepper, stemmed, seeded and minced
• 1 medium yellow bell pepper, stemmed, seeded and finely chopped
• 1 cup kabocha squash or 1 cup butternut squash or 1 cup other winter squash, cut into 1/2 inch cubes
• 1 medium tomatoes, cored, peeled and coarsely chopped
• 1 teaspoon ground cumin
• 12 teaspoon chili powder
• 12 teaspoon salt
• 1 12 cups long-grain rice or 1 12 cups basmati rice or 1 12 cups jasmine rice
• 1 tablespoon toasted pine nuts or 1 tablespoon slivered almonds
• 4 tablespoons finely minced fresh parsley
• 3 tablespoons lime juice

1. In a large (10- to 12-inch) nonstick skillet, heat olive oil over medium heat.
2. Add garlic, onion and 1 tablespoon broth.
3. Saute 4 minutes.
4. Add jalapeno and bell pepper; saute 4 minutes.
5. Put squash, tomato, cumin, chili powder and salt into the pan, stirring well.
6. Cover and cook 5 minutes.
7. Then add rice and stir well to coat.
8. Add remaining broth and bring to a boil, stirring well.
9. Cover, reduce heat to low and cook 15 minutes.
10. Stir, cover and continue cooking 5 minutes.
11. Stir pine nuts, parsley and lime juice into the rice.
12. Cover and let sit off the heat 5- 10 minutes before serving.

olive oil, garlic, yellow onion, chicken broth, jalapeno pepper, yellow bell pepper, kabocha squash, tomatoes, ground cumin, chili powder, salt, longgrain rice, nuts, fresh parsley, lime juice

Taken from www.food.com/recipe/jalapeno-rice-with-winter-squash-and-lime-103069 (may not work)