Jalapeno Rice With Winter Squash and Lime Recipe

Name: Jalapeno Rice With Winter Squash and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ teaspoon chili powder; ½ teaspoon salt; 1 ½ cups long-grain rice or 1 ½ cups basmati rice or 1 ½ cups jasmine rice; 1 tablespoon toasted pine nuts or 1 tablespoon slivered almonds; 4 tablespoons finely minced fresh parsley; 3 tablespoons lime juice

Servings: persons

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
½ teaspoon chili powder
½ teaspoon salt
1 ½ cups long-grain rice or 1 ½ cups basmati rice or 1 ½ 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.

1081

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 garlic clove, minced, 1 cup finely chopped yellow onion, 3 cups low sodium chicken broth, and more.

Yes, Jalapeno Rice With Winter Squash and Lime falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jalapeno Rice With Winter Squash and Lime

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions