Easy Pumpkin Rice
One-pot pumpkin rice uses a combination of veg stock and coconut milk with heaps of real pumpkin for a creamy, comforting, tasty, and satisfying fall side dish!
Servings: 4 - 6
Calories: 726kcal
Ingredients
- 3 tablespoons of neutral oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 5 garlic cloves minced
- 1 teaspoon of allspice
- 1 teaspoon of Italian seasoning
- 1 ½ teaspoons of salt
- 1 teaspoon of black pepper
- 2 pounds of pumpkin peeled, seeded, and cubed
- 1 (13.5-ounce) can of full-fat coconut milk
- 2 ½ cups of water
- 2 bouillon cubes
- 2 cups of long-grain rice
Instructions
- In a large pot with a lid, heat the oil over medium-high heat. Add the onion, bell pepper, and garlic. Cook for 5 to 10 minutes or until they begin to slightly char.
- While the veggies are cooking, wash the rice. Place the raw rice in a large bowl and fill it with water, using your hands move the rice around. Dump the cloudy water and repeat the process until the water comes out mostly clear. Drain and set aside in a colander.
- Once the veggies are beginning to char, add the allspice, Italian seasoning, salt, and pepper. Mix continuously for 20-30 seconds. Add in the pumpkin and stir until combined.
- Add the coconut milk, water, and bouillon cubes.
- Bring to a boil, mix well, and add in the rice. Mix the rice in, cover with the lid, and lower the heat to simmer.
- Cook for 15 minutes. Once the 15 minutes have passed, do not lift the lid. Leave the pot undisturbed for 10 minutes.
- Lift the lid and gently mix thoroughly. Taste and adjust the salt and pepper levels.
- If the rice is slightly raw, cover with the lid and leave it undisturbed for 10 to 15 minutes. The rice should be creamy and rich.
Notes
Optionally, garnish with fresh parsley and crushed red pepper flakes.
- Rinse the rice: It’s important to do this for individual, fluffy grains, not a sticky, stodgy mass of rice.
- Use a heavy-based pan: So the rice doesn’t burn/stick to the bottom of the pan while it cooks (which is a process done entirely untouched).
- Cook then rest: The last of the liquid evaporates for perfectly cooked, fluffy pumpkin rice.
- For more flavor: Optionally sauté the rice at the end of step 5, until golden and fragrant for a deeper, nuttier flavor.
Nutrition
Calories: 726kcal | Carbohydrates: 102g | Protein: 12g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 1391mg | Potassium: 918mg | Fiber: 9g | Sugar: 10g | Vitamin A: 35421IU | Vitamin C: 38mg | Calcium: 138mg | Iron: 8mg
