BROWN RICE AND SQUASH PEPPERPOT

1 Tablespoon canola oil
1 medium yellow onion, diced
1 large green or red bell pepper, seeded and diced
2 cloves garlic, minced
1-2 jalapeño or Red Fresno peppers or ¹/₂ Scotch bonnet pepper, seeded and minced
6 cups hot water
2 cups peeled and diced butternut or hubbard squash
2 medium carrots, peeled and diced
¹/₂ cup short or medium grain brown rice
2 Tablespoons dried parsley (if using fresh add more)
1 teaspoon dried thyme
salt and black pepper to taste
¹/₄ teaspoon turmeric
2 cups chopped kale or spinach

Heat oil in a large saucepan and add onion, bell pepper, garlic, and chile(s). Sauté for about 5 minutes; then add the water, squash, carrots, rice, and seasonings and cook for 40 minutes over low heat, stirring occasionally. Stir in the kale and cook 5 to 10 minutes longer. Take soup off heat and let stand for 5 to 10 minutes before serving.

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