1. In a medium saucepan, combine rice, cinnamon, and water. Bring to a boil over high heat, then reduce heat to medium low and simmer, covered, until rice is tender and water has been absorbed, about 30 minutes.

2. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add ginger and cumin seeds and cook 30 seconds. Stir in red pepper flakes, thyme, turmeric, garam masala, cloves, salt, and pepper; heat 1 minute. Stir in kidney beans, butternut squash, orange juice, broth, and bay leaves. Bring to a boil, then reduce heat to maintain a simmer for 15 minutes.

3. Peel orange and reserve 4 segments for garnish; cut remaining segments into quarters. Stir into the stew and heat 2 minutes. Remove from heat, take out bay leaves, and stir in cilantro.

4. To serve, divide rice among 4 bowls. Top with stew and garnish with a reserved orange segment.

Source: Hannaford fresh Magazine, January - February 2012