Heat 2 tablespoons oil in a large non-stick skillet, over medium-high heat. Add white onion, and 2 teaspoons garlic and cook, stirring constantly, for 45 seconds. Add rice and stir until rice is coated with oil. Add chicken broth and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer for 15 to 18 minutes, or until water is absorbed. Fluff with a fork. Set aside and keep warm.
Heat 3 tablespoons oil in a large saucepan over medium-high heat. Stir in spinach and kale and cook, stirring frequently, until greens just begin to wilt. Add 1/2 teaspoon salt and 1/4 tablespoon black pepper. Mix and set aside.
In same saucepan, add 3 tablespoons oil and heat over medium-high heat. Stir in green onions, remaining garlic, thyme, parsley, chile and remaining black pepper. Cook for 45 seconds. Stir in butternut squash and cook, stirring occasionally, for 8 to 10 minutes or until butternut squash is tender.
Combine butternut squash and cooked rice.
To serve, place spinach and kale on a platter and top with rice mixture.
Whether it’s a simple lunch meal at the office or a beautiful Thanksgiving dinner with family and friends, this vibrant dish is as colorful as it is delicious. What better way to make use of fall veggies like butternut squash than to pair them with fragrant Mahatma® Jasmine Rice like in this Butternut Squash, Green Onion, and Serrano Jasmine Rice. Loaded with veggies like kale, spinach, onion, and Serrano chile, you can be sure that this colorful dish is incredibly flavorful and a great addition to any Thanksgiving dinner spread.
For a completely vegetarian version, just substitute the chicken broth in this recipe for vegetable broth.
Recipes like this one are a great way to make use of fall veggies. Use your favorite variety of Mahatma® rice and pair it with the fall veggies you have on hand for an easy rice dish that’s perfect for the season. Whether you love pumpkin, squash, root veggies, or all of the above, there is a tasty dish to be made. Try creating your own or try some of our favorites like this Stuffed Butternut Squash with Pork, Jasmine Rice and Apple or this Yellow Rice with Corn and Pumpkin.