This Jamaican-style pumpkin rice is a hearty and nutritious one-pot dish prepared with squash, peppers, brown rice, and a rich coconut broth.
Vegan and gluten-free, it's perfect for serving with beans, peas, and tofu, in just 430 calories per bowl.
A single cup of pumpkin provides over 140% of your daily vitamin A.
In a skillet, sizzle the oil with diced onions, crushed garlic, allspice, thyme, and chopped chillies until fragrant.
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Add diced pumpkin, chopped peppers, and cabbage cut into strips, and cook for 5 minutes.
Add the rice, coconut milk, and stock. Then, season with salt and pepper.
Simmer the pumpkin rice for 15 minutes until cooked through and creamy.
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