Step 1

Put ½ cup of the broth into a large saucepan and add the onion, garlic, and chiles. Cook, stirring occasionally, until the onion softens, about 5 minutes.

Step 2

Stir in the squash, curry powder, coriander, cumin, and pepper to taste, and cook for 2 minutes. Add both types of rice and the remaining 3½ cups broth. Bring to a boil, reduce the heat, cover, and simmer gently until the rice is tender, about 45 minutes.

Step 3

Stir in the beans, chard, and scallions and cook until they are heated through and the chard is tender, about 5 minutes. Serve hot.