Pumpkin Rice!

Pumpkin Rice!

Pumpkin Rice!
Another huge hit at my sister’s Fall Festival Birthday party–even with non pumpkin eaters (like myself).

I made this to go along with the Drunken Pumpkin Chili recipe I’d found. Mexican-style rice, with pumpkin and jalapeno instead of onion and tomato.

PUMPKIN RICE
1 ½ c long grain rice
1 ½ T oil
½ t salt
½ t pepper
¼ t garlic powder
¼ t nutmeg
¼ can Organic pure pumpkin (not pie filling)
1 diced jalapeno (seeds out)–optional
1 bay leaf
2 C hot water.

STEPS:
Wash/drain rice.
Add to oil in skillet.
Brown rice, stirring carefully!
Dice or smash garlic, seed & dice jalapeno, add to rice, continue to stir.
Add 2 cups HOT water, bring to boil.
Cover, cook on medium heat till dry.
DO NOT STIR!! DO NOT STIR!! DO NOT STIR!!
Add enough cold water to cover rice (about 1 ½ cups).
DO NOT STIR!! DO NOT STIR!! DO NOT STIR!!
Bring to a boil, cover, cook dry.

 

This makes a wonderful alternative to stuffing for those of you who are bread-free eaters. And, it can be used with leftover turkey if you need a way to switch things up. Or, like us, use it as a supplement to a nice hot bowl of chili (or soup). Delicious!

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November 1, 2013 · 5:58 pm

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