Pumpkin rice
DescriptionA flavorful and aromatic one-pot dish combining the natural sweetness of pumpkin and cherry tomatoes with the savory flavor of scallions and rice, with a spicy kick from the scotch bonnet pepper.
Preparation : 15 min
Cooking : 20-25 minutes
Total : 35-40 minutes
Yield : 4-6 servings
Ingredients
- 1 cup uncooked rice
- 2 1/4 cups water
- 1/2 cup pumpkin, peeled and cubed
- 2-3 whole scallions
- 1/2 cup cherry tomatoes, halved
- 1-2 tablespoons oil (coconut or olive)
- 1/4 cup vegetable broth (vegan-friendly)
- 1/2 teaspoon pimento seeds (allspice)
- 1 scotch bonnet pepper, chopped (use gloves when handling)
- 2 sprigs of fresh thyme
- 2 sprigs of fresh Mexican mint (Cuban mint or menta)
- Salt and black pepper to taste
Instructions
1. Heat oil in a medium saucepan over medium heat.
2. Add pumpkin, scallions, cherry tomatoes, scotch bonnet pepper, thyme, and Mexican mint. Sauté until tender.
3. Add pimento seeds and stir for 1 minute.
4. Add rice and stir to combine with vegetables and oil.
5. Add water and vegetable broth. Cover and bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes or until rice is cooked and liquid is absorbed.
7. Season with salt and black pepper to taste.
8. Serve hot and enjoy!
*Tips:*
- Use fresh and high-quality ingredients for the best flavor.
- Adjust the amount of water and cooking time based on your preference for rice texture.
- Add protein like tofu, tempeh, or seitan, or try adding more plant-based protein sources like chickpeas, black beans, or lentils to make the dish more substantial.
- Serve with a side of steamed vegetables or a salad for a well-rounded meal.
This was my third try and it was delicious not too dry like my other tries but not too soft it was perfect.
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