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Jamaican Pumpkin Rice

A warm, vibrant one-pot rice dish simmered with pumpkin, garlic, thyme, and coconut milk. Perfect for small holiday gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 300
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
  • Optional: 1 scallion, sliced

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

u003cliu003eSubstitute pumpkin for sweet potato.u003cbru003eAdd ¼ teaspoon allspice for warmth.u003cbru003eStir in peas for added color and sweetness.u003c/liu003e