Ingredients
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Scale
- 1 tablespoon cooking oil (I used coconut oil)
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, cored, seeded, and chopped
- 1 teaspoon dried thyme
- 1 cup chopped pumpkin (cut into 1/2-inch pieces; see notes for substitutions)
- 1 1/2 cups long-grain white rice, rinsed well in a fine-mesh colander
- 2 cups reduced-sodium vegetable broth
- 1 cup full-fat coconut milk
- Chopped parsley (optional, for topping)
Instructions
- In a large saucepan or stockpot, heat the oil over medium heat. Add the onion, garlic, and pepper, and sauté for 2-3 minutes, stirring occasionally.
- Add the thyme, pumpkin, rice, broth, and coconut milk and stir to combine.
- Let the mixture come to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice has absorbed almost all of the liquid.
- Turn off the heat, remove the lid, and use a fork to fluff the rice.
- Serve hot, with optional chopped parsley on top as a garnish.
Notes
- If you can’t find a real pumpkin, you can use peeled and chopped butternut squash instead. You can also use peeled and chopped Kabocha squash (sometimes called Japanese pumpkin).
- Traditional Jamaican pumpkin rice is usually made with a hot pepper called a Scotch Bonnet pepper. This version uses a jalapeno pepper, but you can feel free to use a hotter pepper. Or, if you don’t like spicy food, feel free to leave out the pepper altogether.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Gluten Free
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 208
- Sugar: 1.3 g
- Sodium: 143.5 mg
- Fat: 8 g
- Saturated Fat: 5.7 g
- Carbohydrates: 31.2 g
- Fiber: 0.7 g
- Protein: 3.3 g
- Cholesterol: 0 mg