Black Bean Skillet with Butternut Squash

canola oil     1 cup diced onions       1 medium Anaheim chile pepper, sliced into rounds

1 1/4 cups water                 3/4 cup quick cook brown rice         15 oz. can black beans, rinsed/drained

10 oz. can mild tomatoes with chilies               pinch of tumeric, OPT

1 medium butternut squash, quartered, seeded, pierced with a fork

1/2 cup sour cream,   3 Tablsp chopped fresh cilantro leaves - Garnish

Heat 2 teasp of oil in a large skillet and tilt to coat bottom over medium high heat.  Cook the

onions for 4 mins or until they begin to brown, stirring frequently.  Scrape them to one side

of the pan.  Add another teasp of oil and add in the pepper slices, cook for 2 mins.

Add 1 cup of water, the rice, beans, tomatoes and tumeric.  Bring to a boil, reduce heat

cover and simmer for 12 mins or until rice is done. 

Place squash in a deep dish pie plate with 1/4 cup water.  Cover and microwave on

high for 10 mins or until tender.  Drain.  Place the quarters of squash on a serving

plate, top with rice mixture, then garnish.