Equipment
- A big pan or a pot
- An insulated food flash for transport
Ingrédients
- 2 tsp Coconut Oil
- 1/2 White Onion chopped
- 3 cloves Garlic minced
- 1 cup White rice long-grain
- 2 cups Butternut squash diced
- 2 cups Water
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1/4 tsp Cayenne
Instructions
- Chopped the white onion in small pieces and mince the garlic
- Peel the butternut squash and cut it into cubes
- Put 2 tsp of coconut oil in a big pan or a pot and let it melt
- Add the onion and the garlic and stir until soft
- Add the butternut squash and the rice
- Add 1 tsp of cumin and paprika and 1/4 tsp of cayenne
- Stir to coat the butternut squash and the rice
- Add 2 cups of water
- Bring it to boil
- Lower the heat and simmer for 20 minutes
- Stir from time to time
- Add water if necessary throughout the cooking process
- It's ready!
Notes
- Swap white rice for brown rice and adjust the cooking time
- Swap butternut squash for any other vegetable to be cooked on the side
- Replace spices with thyme or Italian herbs and add white wine vinegar
- Place in an insulated food flask for transport
- Calories
