Pumpkin Rice
Ingredients
The base
-
1
tablespoon
cooking oil
-
½
onion
chopped
-
2
cloves
garlic
-
1
piece
jalapeño pepper, cored, seeded, and chopped
-
1
teaspoon
dried thyme
-
1
cup
chopped pumpkin
-
1½
cups
long-grain white rice
-
2
cups
reduced-sodium vegetable broth
-
1
cup
full-fat coconut milk
Optional garnish
Instructions
- Heat the oil in a large saucepan over medium heat and sauté the onion, garlic, and jalapeño for 2-3 minutes.
- Add the thyme, pumpkin, rice, broth, and coconut milk, then stir to combine.
- Bring the mixture to a gentle boil, reduce the heat to low, cover, and simmer for 20 minutes until the rice absorbs almost all the liquid.
- Remove the lid, fluff the rice with a fork, and serve hot, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
8
Calories
208
Total fat
8g
Total carbohydrates
31.2g
Total protein
3.3g
Sodium
143.5mg
Cholesterol
0mg
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