Pumpkin Rice
A flavorful seasoned rice. Perfect for the fall. Quick and easy weeknight one pot dinner.
Equipment
- Cutting board
- Large skillet
- Knife
- Wooden spoon
- Rice cooker
Ingredients
- 3.5 cups rice
- 5 cups water
- 2 cups pumpkin diced
- ½ onion diced
- 2 stalks green onion chopped
- ½ green bell pepper chopped
- 1 TBSP olive oil
- 1 tsp garlic powder
- 3.5 tsp salt
- 1 tsp black pepper
- 1 TBSP dried thyme
- ½ TBSP pimento whole, optional
- 1 scotch bonnet or habanero optional
Instructions
- In a large skillet on medium heat, add oil. Once heated add onion, bell pepper, green onions and sauté until onions are translucent.
- Add in pumpkin and seasonings. Stir to combine and cover pot for 3-5 minutes, stirring occasionally.
- Add everything from the skillet to the rice cooker, add rice, water, pimento, and hot pepper. Stir then close the lid. Cook on white rice setting until done.
- Once done cooking, open the lid and stir to combine and fluff the rice.
- Serve as is or with your favorite protein.
Notes
This can be made stove top by sauteing in a medium pot and after sauteing and water and bring to a boil. Then add in the rest of the ingredients and reduce to a simmer. Cover the pot and cook for 25-30 minutes or until the rice is cooked.
Use the pumpkin or squash you have on hand. I've tested this recipe with kabocha, acorn, butternut squash and Jarrahdale.