Rice Pilaf - cooking recipe

Ingredients

1 cup long grain rice blend
2 1/2 cups chicken broth
1 cup diced butternut squash
1/2 cup diced yellow pepper
1 tsp olive oil
1/2 cup sliced scallions
1/4 cup toasted sliced almonds
2 tbsp fresh chopped chives
2 tbsp fresh chopped parsley leaves

Preparation

Cook rice in chicken broth according to package instructions. Season. Fluff with a fork then transfer to a large bowl to cool for 20 mins.
Meanwhile, cook butternut squash in boiling salted water until tender but still firm, about 5 mins. Drain and set aside.
Saute pepper in olive oil for 2-3 mins, or until soft. Toss with rice, pepper, squash, scallion, almonds and herbs. Season.