Island-style pumpkin rice
4
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
A mildly spiced side dish, this rice is full of flavor, color, and a healthy dose of vitamins thanks to the butternut squash. In the Caribbean, the term pumpkin refers to calabaza squash (or West Indian pumpkin), not the North American pumpkin. Here we’ve substituted butternut squash, but if you can find calabaza squash in Latin markets, feel free to use it here. It’s often sold precut. To shorten your prep work for this recipe, purchase already peeled, cubed butternut squash from the produce section of your supermarket. If you really like your food spicy, substitute a serrano or habanero chile for the jalapeno.
Ingredients
Olive oil
2 tsp, extra-virgin
Onion
1 medium, diced
Jalapeño pepper
1 large, seeded and diced (do not touch seeds with bare hands)
Garlic
2 clove(s), diced
Table salt
2 tsp
Uncooked long grain brown rice
1 cup(s)
Water
2¼ cup(s)
Fresh thyme
4 tsp, about 4 fresh sprigs
Uncooked butternut squash
1 pound(s), diced
