Calypso Rice

• 1 tablespoon olive oil
• 2 cups saffron rice mix
• 4 tablespoons honey
• 2 garlic cloves, finely chopped
• 1/2 teaspoon Tabasco sauce
• 2 teaspoons salt
• 1 teaspoon dried thyme, crushed
• 2 (14 1/2 ounce) cans ready-to-serve chicken broth
• 4 cups mustard greens, finely chopped
• 2 cups summer squash, chopped
• 1 cup fresh tomato, chopped f

1. In a large saucepan with tight-fitting lid, heat oil over medium heat. Add rice; cook and stir 3 minutes or until rice be-gins to brown.
2. Add honey, garlic, salt and thyme; cook and stir 1 minute.
3. Add broth, Tabasco, greens, squash and tomatoes. Bring to a boil; cover and re-duce heat to low.
4. Simmer 15 to 20 minutes or until most of the liquid has been absorbed.
5. Remove from heat; let stand 5 minutes. Fluff with fork before serving.

olive oil, saffron rice, honey, garlic, tabasco sauce, salt, thyme, ready, mustard greens, summer squash, fresh tomato

Taken from www.food.com/recipe/calypso-rice-306314 (may not work)