pumpkinrice-1-4 Hey!  Welcome to my corner of the web!  Please follow me on Instagram and Facebook!

Some days it can be a struggle to get your daily amount of vegetables.  I aim to include vegetables in lunch and dinner by incorporation it any way that I can.   Having a toddler also means going beyond just adding steamed vegetables on the side, it has to taste good or he won’t eat it.
pumpkinrice-1-2

It also means being creative, so I love dishes such as these that add an amazing amount of flavor to the ordinary rice.   Shaved carrots add texture while the pumpkin adds a beautiful color and slight sweetness while thyme, garlic and rich coconut milk round out the flavors in this savory rice dish.

pumpkinrice-1

Get the Recipe Caribbean Pumpkin Rice

Ingredients
 

  • 2 cups Jasmine rice
  • 1 small onion, diced
  • 3 cloves garlic, crushed
  • 2 carrots, finely shredded (optional)
  • 3 cups West Indian Pumpkin (Calabaza squash), chopped
  • 10 sprigs thyme
  • 1 wiri wiri pepper or 1/4 tsp red pepper flakes
  • 1/2 cup coconut milk
  • 2 1/2 cup chicken stock
  • 1 tbsp canola oil
  • salt to taste
  • 2 scallions, finely chopped

Instructions
 

  • Heat canola oil in a large pot over medium heat.
  • Once the oil is hot, add the chopped onion and crushed garlic. Sauté for 1 minute, stirring frequently.
  • Add the chopped pumpkin (and shredded carrots if using), thyme, and wiri wiri pepper (or red pepper flakes). Cook for about 5 minutes, until the vegetables soften.
  • Stir in the rice, coating it well with the vegetable mixture.
  • Pour in the chicken stock and coconut milk, and season with salt to taste. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
  • Turn off the heat, fluff the rice with a fork, and garnish with the chopped scallions. Serve hot and enjoy!

Video

Cuisine: Caribbean
Author: Jehan Powell

Caribbean Pumpkin Rice

2 cups Jasmine rice

1 onion, chopped

3 cloves garlic, crushed

2 carrots, finely shredded(optional)

3 cups chopped West Indian Pumpkin (Calabaza squash)

10 sprigs thyme

1  wiri wiri pepper or 1/4 tsp red pepper flakes

½ cup coconut milk

2 ½ cups chicken stock

1 tbsp canola oil

Salt to taste

2 scallion, finely chopped

Add canola oil to a large pot.  When oil is hot, add onion and garlic.  Cook for 1 minute, stirring frequently.   Add pumpkin(carrots if using), thyme, wiri wiri pepper and cook for 5 minutes until vegetables softens.  Add rice, stir to coat.  Add chicken stock, coconut milk and salt, bring to a boil.    Lower heat to a simmer; cover the pot.  Cook for 15-20 minutes.   Turn heat off and fluff with fork.     Garnish with chopped scallion.  Serve!

 

Here are other related rice dishes: