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
Units
- 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