Sweet Potato Rice (Printable Version)

# What You’ll Need:

01 - Fresh thyme, if you'd like to top it off.
02 - Just a pinch of salt and some pepper to taste.
03 - 1/3 cup of dried cranberries.
04 - Chop up about 1/3 cup of pecans.
05 - About 2.5 to 3 cups of chicken broth.
06 - Half a teaspoon of ground thyme.
07 - Half a teaspoon of garlic powder.
08 - 1 cup plain rice.
09 - Two tablespoons of olive oil, split up.
10 - Two cups of cubed sweet potatoes.
11 - A quarter cup of onion, chopped up fine.
12 - Half a teaspoon dried parsley.

# Steps To Make It:

01 - Dig in while it's warm.
02 - Sprinkle on fresh thyme if you want to make it look nice.
03 - Fold in those cranberries, pecans, and the sweet potatoes once they're roasted.
04 - Keep an eye on the liquid and splash in extra broth if things get dry.
05 - Pop on a lid and let the rice finish cooking for about 25 minutes.
06 - Dump in the rice, all the seasonings, plus a bit of salt and pepper now.
07 - Pour broth into your skillet and crank up the heat until it boils.
08 - Drop onion into hot oil and cook until it's see-through.
09 - Roast those sweet potatoes for about 25 minutes, stirring them around in the middle.
10 - Coat the sweet potato cubes in one tablespoon of oil, sprinkle with salt and pepper.
11 - Set your oven at 375°F to get things going.

# Extra Notes:

01 - Want it veggie? Use veggie broth instead.
02 - Switch up the nuts or dried fruit for whatever you've got.
03 - Broths can be salty, so go ahead and taste before adding more salt.

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