Jalapeno Rice with Winter Squash and Lime
Brighten up your dinner table with this bold and flavorful Jalapeño Rice with Winter Squash and Lime! This vibrant recipe combines fluffy white or basmati rice infused with the smoky heat of jalapeños, the earthy sweetness of roasted winter squash, and the zesty kick of fresh lime juice and zest. Seasoned with cumin, garlic, and fresh cilantro, every bite is bursting with warm, aromatic flavors. Perfect for a cozy weeknight dinner or as a dazzling side dish for a festive meal, this one-pot wonder is both satisfying and easy to prepare. Serve it with lime wedges for a customizable citrusy finish and enjoy a delightful medley of hearty, spicy, and tangy notes. Diet-friendly and brimming with seasonal goodness, this dish is a must-try for rice lovers looking to spice up their routine!
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Recipe Information
Ingredients
- 1 cup white or basmati rice
- 2 cups winter squash (butternut or acorn)
- 1 jalapeno pepper
- 2 tablespoons olive oil
- 1 lime (juice and zest)
- 1.5 cups vegetable broth
- 0.5 cup onion
- 2 garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped)
- 4 lime wedges (for serving)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the winter squash into 1/2-inch cubes, and transfer to the baking sheet. Drizzle 1 tablespoon of olive oil over the squash, season lightly with a pinch of salt and pepper, and toss to coat.
Roast the squash in the oven for 20-25 minutes, flipping halfway through, until tender and caramelized. Remove from the oven and set aside.
While the squash is roasting, rinse the rice under cold water until the water runs clear. Drain and set aside.
Finely dice the jalapeno (remove seeds for less heat), mince the garlic, and chop the onion.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion and sauté for 2-3 minutes until softened.
Add the garlic, jalapeno, and ground cumin to the onion. Cook for another 1-2 minutes, stirring frequently, until fragrant.
Stir in the rinsed rice and cook for 1 minute to toast lightly, ensuring the grains are coated with the spiced oil.
Pour in the vegetable broth and add the salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, remove it from the heat and let it sit covered for 5 minutes. Fluff the rice with a fork.
Add the roasted squash, lime juice, lime zest, and chopped cilantro to the rice, gently folding everything together until evenly combined.
Taste and adjust seasoning with more lime juice or salt if needed.
Serve warm, garnished with additional cilantro and lime wedges on the side for extra brightness. Enjoy!
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 16.0 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2205 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
