Pumpkin Rice with Coconut Milk

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Heat coconut oil in a pot over medium heat. Add the chopped aromatics (onion, garlic, bell peppers, and thyme) and sauté for about 30 seconds until fragrant.
   ≈0:39
2. 2
   Add the diced pumpkin and cook for 2 to 3 minutes, allowing it to soften while absorbing the aromatic flavors.
   ≈0:51
3. 3
   Season the mixture with all-purpose seasoning and salt to taste, stirring well to combine.
   ≈1:14
4. 4
   Add the rinsed rice and stir to coat evenly with the pumpkin and aromatics, allowing it to absorb the flavors for about 1 minute.
   ≈1:27
5. 5
   Pour in the coconut milk, maintaining a 1:1.5 ratio of rice to liquid. Add fresh thyme, the whole Scotch bonnet pepper, and butter, then stir to combine.
   ≈1:44
6. 6
   Cover the pot with a lid, reduce heat to the lowest setting, and steam for 15 to 20 minutes until the rice is fully cooked and all liquid is absorbed.
   ≈2:11
7. 7
   Remove the lid and fluff the rice gently with a fork. Serve as is or alongside stewed vegetables and protein of your choice.
   ≈2:26