Caribbean Rice - cooking recipe

Ingredients

1 1/4 cups fat-free chicken broth
1 cup light coconut milk
1 cup long grain rice (Uncle Ben's)
1 teaspoon olive oil
1 cup chopped onion
1 3/4 cups cubed peeled butternut squash
1 teaspoon chopped fresh thyme (or 1/4 t. dried)
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drained

Preparation

Bring broth and coconut milk to a boil in a medium-size pan over med-high heat; add in rice.
Cover, decrease heat, and simmer 20 minutes, or until liquid is absorbed; remove from heat and keep warm.
Heat oil in a nonstick skillet over med-high heat; add in onion; stir/saute 5 minutes.
Decrease heat to medium; add in squash; cook 8 minutes or until tender, stirring occasionally.
Stir in thyme and remaining ingredients; cook 3 minutes or until heated through, stirring occasionally.
Add rice to squash mixture, stirring to combine; serve.