Ingredients
Method
- In a heavy-bottomed pot over medium heat, melt the butter. Add the coconut oil, if using.
- Add the onion, garlic, scallion, thyme, and pumpkin. Sauté until the onion begins to soften and becomes translucent.
- Add the rice and black pepper. Stir and sauté for about 2 to 3 minutes, making sure the rice doesn't stick to the bottom of the pot.
- Pour in the water, then add the salt, pumpkin soup mix, if using, and the whole Scotch bonnet pepper. Stir well.
- Bring to a boil, then reduce the heat to low. Cover the pot tightly and let the rice cook and steam for about 25 to 30 minutes, or until the rice is tender and the liquid has been absorbed.
- Avoid lifting the lid repeatedly while the rice cooks. Near the end of the cooking time, check the rice. If the liquid has been absorbed but the rice is still firm, add 1/4 cup water, cover, and continue cooking until tender.
- Remove the pot from the heat and gently fluff the rice with a fork.
- Remove the thyme sprigs and whole Scotch bonnet pepper before serving.
Nutrition
Notes
Tips & Substitutions
Seal the lid well: If your pot lid isn’t tight-fitting, use foil to seal it before placing the lid on. Steam is key to cooking the rice properly.
Pumpkin substitutes: Butternut squash or other winter squash varieties can be used.
Coconut flavor boost: Swap 1 cup of water with canned coconut milk, or add 1 tablespoon of coconut milk powder to the water.
Rice types: You can use jasmine, basmati, or brown rice—just adjust water and cooking time accordingly. Add water gradually if needed.
Use broth: Swap water with vegetable or chicken broth for extra flavor. Check for salt content before seasoning.
Extras: Add vegetables like sweet peas for a pop of color and texture.
Recipe Printed From ThisBagoGirl.com
