Pumpkin Rice
With pumpkin, herbs, spices and coconut milk this pumpkin rice is a popular Jamaican dish that is also perfect for the fall.
Servings 6
Calories 181kcal
Ingredients
- 2 tablespoon unsalted butter, divided
- ½ cup sweet onion, diced
- 2 green onions, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon all-purpose seasoning
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon crushed red pepper flakes
- 1 cup basmati or jasmine rice
- 2 cups pumpkin, cut into ½ inch cubes
- 1 cup coconut milk
- 1 cup water
Instructions
- In a medium, heavy saucepan, melt butter over medium heat. Add the onions, garlic, thyme, seasoning, pumpkin pie spice and crushed red pepper flakes, cooking for 3 minutes. Add the rice and stir to coat. Cook for another 2 minutes.
- Add in the pumpkin, coconut milk and water. Cover and bring to a simmer.
- Simmer for 25-30 minutes or until the liquid is absorbed and pumpkin is cooked. Fluff the rice with a fork and serve.
Notes
- If you have trouble finding pumpkin, just use butternut squash.
- You can replace fresh thyme with dried thyme, but just use ⅓rd of the amount as it is more potent.
- Instead of using water, you can substitute with chicken/vegetable stock.
- If you like more heat add crushed red pepper flakes in ¼ teaspoon increments. You can even try habanero peppers.
- You know the dish is done when the pumpkin is fork tender and the liquid is absorbed.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 10mg | Sodium: 167mg | Potassium: 265mg | Fiber: 1g | Sugar: 4g