Caribbean Pumpkin Rice
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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.

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
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:
I love how golden brown this rice is. It looks so amazing. The photos really bring it to life.
Thanks Jocelyn.
The color is great, you’re right. As kids get older, you probably have to come up with more creative ways to get veggies into them. Actually, this is the case with some adults too!
DuoDishes this is very true, even in adulthood we tend to skip the veggies.
Gorgeous color and texture! I love dicing veggies small or blending them in to sauces. No one ever knows!
Yes! And it provides extra nutrients. I blend vegetables into my spaghetti sauce.