Pumpkin in rice? It works better than you expect. The pumpkin cubes soften as the rice cooks and some of them dissolve into the grain, creating pockets of sweetness between the onion, garlic, and green pepper. The rest hold their shape as bright orange chunks scattered through the pot. Nobody left any the first time we brought this to the table.
The rice soaks in cold water for fifteen to twenty minutes first, which keeps the grains separate after cooking. Everything goes into one pot: sauteed garlic, onion, green pepper, red pepper flakes, pumpkin, drained rice, and water. Covered, low heat, until all the water is absorbed.
Tips for Making Arroz con Calabaza
Soak the rice first
Fifteen to twenty minutes in cold water washes off excess starch and helps the grains cook separately instead of clumping together.
Drain the rice well before adding it to the sauteed vegetables. Excess water throws off the liquid ratio.
Do not stir after adding the water
Once the rice, pumpkin, and water are in the pot and brought to a boil, reduce the heat, cover, and leave it alone.
Stirring releases starch and makes the rice sticky. Let it cook undisturbed until the water is absorbed. Rest for five to ten minutes before serving.
Arroz con Calabaza: The Rice for Thanksgiving
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
A Thanksgiving side made by simmering pumpkin cubes into rice with onion, garlic, and green pepper until some of the pumpkin dissolves into the grain.
Ingredients
- 2 cups (473 ml) Long grain Rice
- 1 medium Onion
- 3 cloves Garlic
- 1 medium Green Pepper/ Cubanelle pepper
- 1 lbs (454 g) Pumpkin
- 1/2 tsp Red Pepper flakes
- Salt & Pepper
Instructions
- Wash and rinse the rice. Soak in cold water for at least 15-20 minutes.
- Heat 1 tbsp olive oil in a heavy-bottomed pan. Add garlic and cook for 30 seconds to 1 minute, or until lightly browned.
- Add the onions, green peppers, and red pepper flakes. Cook until the vegetables are tender.
- Add the pumpkin and cook on medium heat for 2-3 minutes.
- Drain the rice and add it to the pan. Mix well and cook for 2 minutes.
- Add 1½ cups of water and season with salt and pepper. Bring the mixture to a boil, lower the heat, and cook covered until all the water is absorbed and the rice is cooked through. Turn off the heat and let rest for 5-10 minutes before serving.
Notes
- For a richer flavor, use roasted pumpkin puree instead of fresh.
- If you don’t have Cubanelle peppers, substitute bell peppers of any color.
- Leftover pumpkin rice can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 150
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
Frequently Asked Questions
What kind of pumpkin should I use?
A cooking pumpkin like kabocha, butternut squash, or calabaza. Not a carving pumpkin, which is watery and stringy. Cut it into cubes of about one inch so they cook in the same time as the rice.
Can I use a different pepper?
Use green pepper or cubanelle. Cubanelle is milder and sweeter. Any mild pepper works. Avoid hot peppers unless you want a spicy rice.
Can I make this in a rice cooker?
Yes. Saute the garlic, onion, peppers, and pumpkin in a pan first, then transfer to the rice cooker with the drained rice and water. Follow your rice cooker’s instructions for white rice.
