Calypso Rice



  • 1 tablespoon olive oil
  • 1 cup long grain white rice
  • 2 tablespoons honey
  • 1 clove garlic, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme, crushed
  • 1 can (14-1/2 oz.) ready-to-serve chicken broth
  • 1/4 teaspoon Tabasco sauce
  • 2 cups finely chopped mustard greens
  • 1 cup chopped yellow summer squash
  • 1/2 cup chopped fresh tomatoes
  • Directions

    In large saucepan with tight-fitting lid, heat oil over medium-high heat. Add rice; cook and stir 3 minutes or until rice begins to brown. Add honey, garlic, salt and thyme; cook and stir 1 minute. Add broth, Tabasco, greens, squash and tomatoes. Bring to a boil; cover and reduce heat to low. Simmer 15 to 20 minutes or until most of liquid is absorbed. Remove from heat; let stand 5 minutes. Fluff with fork to serve.

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