1 tablespoon canola oil
1 medium yellow or red onion, diced
1 green bell pepper, seeded and diced
1 small zucchini, diced
8-10 mushrooms, diced (optional)
1/2 scotch bonnet pepper, seeded and minced
2 cups light vegetable stock
1 cup light coconut milk
1 1/2 cups long grain white rice
2 cups peeled, diced winter squash or sweet potato
2 tablespoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon ground allspice
2 cups chopped leafy greens
Heat oil and saute onion, pepper, zucchini, mushrooms if using, and Scotch bonnet pepper about 7 minutes.
Add stock, coconut milk, rice, squash and seasonings and bring to boil.
Cover and cook for 15-20 minutes over low heat.
Fluff rice and stir in greens. Let stand about 10 minutes before serving.