Pumpkin Rice

It’s still not fall in San Antonio, but I couldn’t wait to prepare a fall dish another day. I served this light side dish with two meals. I made Chicken Shawarma one day, and falafel on another. This rice was super delicious with both entrees. Now, all I need is a cool breeze!

Pumpkin Rice

Category: Rice, SIDES

Servings:  10 Servings

Pumpkin Rice


  • 4 cups of pumpkin or butternut squash, cut into small pieces
  • 1 cup of brown rice
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 3 green onions, sliced
  • Dash oof cinnamon, nutmeg & cloves
  • 1 tsp Lawry’s Seasoned Salt
  • 1 tsp fresh cracked pepper
  • 1 TBS butter
  • 5 sprigs of fresh thyme
  • 1 whole habanero pepper (optional)
  • 2 3/4 cups vegetable stock


  1. In a large stock pot, sauté the onions & garlic until transparent.
  2. Add the seasonings, seasoned salt, black pepper & thyme, and saute for 1-2 minutes, until fragrant.
  3. Add the pumpkin along with the vegetable stock and stir until seasoning is incorporated.
  4. Add the rice and bring to a boil.
  5. Add the butter and the habanero (optional), and reduce the heat to a simmer.
  6. Cover and simmer for 20-25 minutes, until all liquid is absorbed.
  7. Remove from heat and leave covered for 15 minutes.
  8. Keep dish warm until ready to serve.

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