Calypso Rice

Calypso Rice

In a large saucepan with tight-fitting lid, heat oil over medium-high heat. Add rice; cook and stir 3 minutes or until rice begins to brown. Add honey, garlic, salt and thyme; cook and stir 1 minute. Add broth, tabasco, greens, squash and tomatoes. Bring to a boil; cover and reduce heat to low. Simmer 15 to 20 minutes or until most of liquid is absorbed. Remove from heat; let stand 5 minutes. ... [read full recipe below]

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Nutritional Information

  • Calories: 267
  • Fat Total: 5 g
  • Protein: 7 g
  • Carbohydrates: 50 g
  • Cholesterol: 0 mg
  • Dietary Fiber: 2 g
  • Sodium: 927 mg

Ingredients

  • 1 Tablespoon - olive oil
  • 1 cup - long grain white rice
  • 2 Tablespoons - honey
  • 1 clove - garlic, finely chopped
  • 1 teaspoon - salt
  • 1/2 teaspoon - dried thyme, crushed
  • 1 can (14-1/2 oz.) - ready-to-serve chicken broth
  • 1/4 teaspoon - Tabasco® sauce
  • 2 cups - finely chopped mustard greens
  • 1 cup - chopped yellow summer squash
  • 1/2 cup - chopped fresh tomatoes

Directions

In a large saucepan with tight-fitting lid, heat oil over medium-high heat. Add rice; cook and stir 3 minutes or until rice begins to brown. Add honey, garlic, salt and thyme; cook and stir 1 minute. Add broth, tabasco, greens, squash and tomatoes. Bring to a boil; cover and reduce heat to low. Simmer 15 to 20 minutes or until most of liquid is absorbed. Remove from heat; let stand 5 minutes. Fluff with fork to serve.