Pumpkin Rice
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
326 kcal
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Course
Side Dish, Main Course
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Cuisine
Jamaican
Pumpkin Rice
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Enjoy the comforting flavors of the season with this Pumpkin Rice. This simple and tasty dish is quick to prepare and perfect for any occasion. With the sweet pumpkin and rich coconut milk, this dish brings the warmth of autumn to your table.
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Ingredients
- 1 pound pumpkin
- 2 tablespoons olive oil or any vegetable oil
- 1 cup yellow onion peeled and diced
- 2 scallion diced, or green onion
- 1 green chili pepper optional
- 3 cloves garlic minced
- 1 cup coconut milk
- 2 cups vegetable broth divided
- 1 1/2 cups long-grain rice I used Basmati Rice, washed
- 1 tablespoon lemon juice optional
- 2 tablespoons parsley chopped, or cilantro leaves
Spices
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper freshly ground, adjust to taste
- 1/2 teaspoon thyme dried
Instructions
- Peel the pumpkin and remove the seeds. Cut it into small cubes about 1/2 inches or less.
- Heat the oil in a large, heavy-bottomed pan or Dutch oven. Add the onions and saute for 3-4 minutes until translucent.
- Add the scallions, green chili pepper, and garlic. Stir and cook for another minute.
- Add the rice, pumpkin, coconut milk, broth, and spices. Stir well and bring to a boil.
- Cover and cook on medium-low heat for about 12-15 minutes until all the broth is soaked in by the rice and they are cooked.
- Sprinkle some lemon juice. Garnish with chopped parsley or cilantro, and enjoy!
Instant Pot Method
- Follow the same steps as above on saute mode until you add pumpkin, coconut milk, rice, broth, and spices. Then close the lid and pressure cook for 4 minutes. Once the cooking is done, do a 10-minute NPR, which means let the pressure release naturally for 10 minutes, then manually release the pressure. Sprinkle some lemon juice, garnish the pumpkin rice with chopped parsley, and serve!
Notes
- Squash: You can use pumpkin, butternut, or kabocha squash in this recipe.
- Yellow Rice: Add some turmeric to make this yellow pumpkin rice.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
737mg
(31%)
Potassium
460mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
6764IU
(135%)
Vitamin C
13mg
(14%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 737mg | 31% |
| Potassium | 460mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 6764IU | 135% |
| Vitamin C | 13mg | 14% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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