Ingredients
- 2 cups long grain white rice, rinsed
- 1 1/2 cups pumpkin, diced (or canned pumpkin puree)
- 1 can (400ml) Cool Runnings coconut milk
- 2 cups chicken broth (or water, can substitute with Cool Runnings Chicken Bouillon Cubes)
- 2 cloves garlic, minced
- 2 scallions, chopped
- 1 sprig of thyme
- 1 tbsp. Cool Runnings all purpose seasoning
- 1/2 tsp. Cool Runnings Jamaican style curry powder
- 1 Scotch bonnet pepper, whole (optional, for heat)
- Salt and pepper, to taste
Directions
1. In a large pot, heat a little oil over medium heat. Add garlic, scallions, and thyme, and sauté for about 2 minutes until fragrant.
2. Stir in the diced pumpkin (or canned pumpkin puree), and cook for another 3-4 minutes until the pumpkin starts to soften. If using puree, mix it into the aromatics.
3. Pour in the coconut milk, chicken broth (or water), and Cool Runnings All-Purpose Seasoning. If using, add Cool Runnings Curry Powder for an extra layer of flavor.
4. Stir in the rinsed rice and place the whole Scotch bonnet pepper on top. Be careful not to burst the pepper unless you want extra heat!
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
6. Once cooked, remove the Scotch bonnet pepper, fluff the rice with a fork, and season with salt and pepper to taste.