Amount Ingredient
3 Tablespoon(s) olive oil
1 Cup(s) *brown basmati rice
1/2 Cup(s) onion, chopped
2 Cup(s) diced acorn or butternut squash
1 *hot chile
1 Cup(s) *cooked garbanzo beans
3 Clove(s) garlic, minced
2 1/4 Cup(s) broth
2 Teaspoon(s) ground coriander
salt and pepper to taste
1 Teaspoon(s) cumin

Directions:

In a saucepan, saute the onion in olive oil until translucent. Add the chile pepper and garlic, cook for one minute. Stir in the cumin and coriander, cook for 1 more minute. Add the rice, squash and garbanzo beans. Mix until all the ingredients are coated. Add the broth, bring to a boil, cover and cook over low heat until the broth is absorbed, about 45 minutes. Remove from heat and let sit for 5 minutes.