Brown Rice with Green Beans and Butternut Squash

1½ cups peeled, diced butternut squash (about 1 small)

1 can (14½ ounces) chicken broth

¼ cup water

¾ teaspoon curry powder

¼ pound green beans cut into ¼-inch pieces

2 tablespoons chopped fresh basil leaves

 

1.    In a medium saucepan, combine squash, brown rice, broth, water, and curry powder, and bring to a boil over high heat. Reduce to low, cover, and simmer 25 minutes.

2.    Add green beans, stir to combine, and cook over low heat five minutes or until rice is just tender. Stir in basil.