Coconut and Butternut Squash (Calabaza) Rice

Coconut and Butternut Squash (Calabaza) Rice

1 cups brown rice (preferably parboiled)
2 tablespoon extra virgin coconut oil
1 medium large yellow onion, finely chopped
2 garlic cloves, minced
1/2 lb. calabaza (or butternut squash), cut into 1/2 inch pieces
1 1/2 cups low-sodium stock
1/2 cup coconut milk
3/4 teaspoon salt
A pinch ground white pepper
2 tablespoon cilantro, finely chopped

1. Rinse the rice. Place it in a bowl and cover with cold water. Swirl it with your hand and drain from the bowl being careful not to spill the grains. Repeat 2 to 3 times, or until the water runs clear. Drain well and set aside.

2. In a medium caldero, heat the coconut oil over medium heat. Add the onion and garlic and saute until the onions are translucent, 4 to 5 minutes. Add the rice and stir well to coat the grains in oil. Cook it for about 5 minutes, until the grains begin to get toasted. Add the calabaza, stock, coconut milk, salt and pepper. Bring to a boil and reduce heat slightly. Cook, uncovered, until small craters start to form on the surface of the rice, about 25 minutes.

3. Carefully stir in the chopped cilantro with a fork. Cover, reduce heat to low and cook for another 25 minutes. Remove from the heat, fluff with a fork and let sit for 10 minutes before serving. Makes 3 to 4 servings.

This is a reprint of an article from NBCLATINO by Betty Cortina. has been singing the praises of organic extra virgin coconut oil for years.