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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.

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.


Golden Vegetable Rice

2 cups Jasmine rice

1 onion, chopped

3 cloves garlic, crushed

2 carrots, finely shredded

3 cups chopped West Indian Pumpkin (Calabaza squash)

10 sprigs thyme

`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 carrot, pumpkin, thyme, red pepper flakes 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 20-25 minutes.   Turn heat off and fluff with fork.     Garnish with chopped scallion.  Serve!


Here are other related rice dishes: