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Jamaican pumpkin rice with green onions and thyme in a bowl

Jamaican Pumpkin Rice

Rice simmered in one pot with diced pumpkin, garlic, thyme and coconut milk. A colorful, lightly sweet Jamaican-style side.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Jamaican
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon butter or oil
  • 1 cup diced pumpkin or butternut squash
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 sprigs fresh thyme
  • 1 cup long-grain rice rinsed
  • 1 cup coconut milk
  • 1 cup water or chicken broth
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • 1 scallion sliced, optional

Method
 

  1. Heat butter in a medium pot over medium heat. Add onion and garlic; sauté until fragrant.
  2. Add pumpkin and thyme; cook for 3–4 minutes to soften.
  3. Stir in rice, salt, and pepper.
  4. Pour in coconut milk and water/broth. Stir once and bring to a simmer.
  5. Reduce heat, cover, and cook for 15–18 minutes until rice is tender and liquid is absorbed.
  6. Remove from heat and let rest 5 minutes. Fluff with a fork and top with scallions.

Notes

  • Substitute pumpkin for sweet potato.
  • Add ¼ teaspoon allspice for warmth.
  • Stir in peas for added color and sweetness.