Ingredients
- 1/2 onion, diced
- 2 cloves garlic, peeled and minced
- 2 tablespoons olive oil
- 2 1/2 cups water
- 1 1/4 cups canned tomato sauce
- 1 tablespoon salt
- 1 1/2 cup of uncooked brown rice
- 1 teaspoon of dried oregano
- 2 teaspoons dried cumin
- 1 cup butternut squash, washed and diced
- 1 pound boneless skinless chicken breast
Directions
Sauté onion and garlic with the oil in a medium pot.
Add water, oregano and cumin, and tomato sauce to the pot.
Cook on high until water comes to a boil.
Add in the rice and reduce heat to medium-high, until rice is simmering for about 20 seconds.
Add in the salt and stir the rice once around.
Turn heat down to low, cover, and simmer for about 35-40 minutes, or until cooked through. The water should be fully absorbed and the rice should still have a little bite and not be mushy.
Turn off the heat and let rice steam with the cover on for 10 minutes.
Add the tomato sauce into the pan.
In a separate pan, sauté the remaining vegetables and diced chicken using olive oil.
Once caramelized, combine with the sauce and rice mixture. Enjoy!
Recipe in Action
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6 servings
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Difficulty: Easy
Nutrition Tip 
Butternut is an excellent source of vitamin A and it is low in calories.
This Spanish and Latin American dish is similar to paella.
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