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pumpkin rice

Pumpkin rice

Delicious Jamaican style pumpkin rice - vegan, gluten free
Course Side Dish
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 261kcal
Author Charla


  • 4 cups of pumpkin chopped into small pieces
  • 1 cup of brown rice rinsed
  • 1 small onion chopped
  • 4 garlic cloves minced
  • 3 scallion sliced
  • 1 tsp of all purposes seasoning see post
  • 1 tsp of black pepper
  • 3 pimento berries or ⅛ tsp of ground allspice (optional)
  • 1 tbsp of dairy free butter
  • 1 whole scotch bonnet
  • 5 sprigs of fresh thyme
  • 3 cups of vegetable stock can use water
  • pink salt according to taste


  • On medium heat, in a dutch oven or casserole dish begin to sautee the scallion, onion and garlic until transparent.
  • Then add your all purpose seasoning, black pepper, sprigs of thyme, pimento berries, scotch bonnet and continue to cook and stir for another 1-2 minutes.
  • Add the pumpkin along with the vegetable stock and finally add the rice grains.
  • Bring to a rolling boil before adding the butter and reducing the heat to medium/low.
  • Put the lid on the pot and allow the rice and pumpkin to cook through for 25-30minutes.
  • Leave the rice to cook for the given time, don't stir the rice or the grains will fall apart. The rice will be fluffy with liquid asborbed completely.
  • Once the rice is cooked, adjust for salt levels if needed


Calories: 261kcal | Carbohydrates: 52g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 807mg | Potassium: 614mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10444IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 3mg