Pumpkin Rice

Recipe by Cook's Hideout

Blogging Marthon# 46: Week 1/ Day 1 Theme: Festival Special -- Thanksgiving Dish: Pumpkin Rice/ Arroz con Calabaza We are starting a new edition of Blogging Marathon today and my theme for this week is 'Festival Special. Since it's November and we are only few weeks away from Thanksgiving, I decided to make some easy Vegetarian dishes for the occasion. Thanksgiving Day is a national holiday that is celebrated on the fourth Thursday in the United States. It is the day of giving thanks for the blessing of the harvest and of the preceding year. The holiday's history in North...

Ingredients

• 2 cups Rice (Long grain - (I used Basmati))
• 1 onion (- medium, finely chopped)
• 3 cloves garlic (- finely minced)
• 1 pepper/ Cubanelle pepper (Green - medium, finely chopped)
• 1 lb pumpkin (. - peeled and chopped into ½" pieces (3~4cups chopped))
• (1.25l) fish stock (flakes)
• to taste Salt Pepper (&)

Method

1. Wash and rinse the rice. Soak in cold water for at least 15~20 minutes.
2. Heat 1tbsp olive oil in a heavy bottomed pan. Add garlic and cook for 30sec ~ 1min or until garlic is lightly browned.
3. Add the onions, green peppers and red pepper flakes. Cook till the veggies are tender.
4. Next add the pumpkin and cook on medium flame for 2~3 minutes.
5. Drain the rice and add to the pan. Mix well and add cook for 2 minutes.
6. Add 1½cups of rice and season with salt and pepper. Bring the mixture to a boil, lower the heat and cook covered until all the water is absorbed and rice is cooked through. Turn off the heat and let rest for 5~10 minutes before serving.

View the recipe instructions at Cook's Hideout