Imagine the aroma of coconut-infused rice, the richness of pumpkin, and the kick of Caribbean seasonings dancing on your palate.
The ingredients for the pumpkin rice include cube pumpkin, baby carrot, thyme, scallion, garlic, onion, hot pepper, and coconut milk.
Pimento pepperoptional (substitute with 3 tbsp finely chopped red bell pepper)
Instructions
Begin your culinary journey by heating 3 tablespoons of extra virgin olive oil in a medium non-stick pot over high heat.
Add the chopped onion and cook until it becomes translucent, about 3 minutes, infusing the kitchen with a delightful aroma.
Introduce the scallions, garlic, hot pepper, pumpkin, baby carrot, and pimento pepper or bell pepper to the pot. Allow the ingredients to mingle and cook for an additional 3 minutes, letting the flavors intermingle.
Prepare the coconut infusion by mixing coconut milk with enough water to make 3 cups in total.
Incorporate the rinsed Jasmine rice, salt, adobo (if using), and butter into the pot. Stir the ingredients well, ensuring they combine harmoniously.
Pour in the coconut milk mixture, raise the heat, and bring the pot to a rolling boil. Keep a watchful eye, and when the rice grains make a graceful appearance at the surface, cover the pot.
Transfer the pot to the smallest burner on the lowest flame, allowing the rice to continue cooking for 15-20 minutes. Resist the urge to open the pot during this time.
After the cooking is complete, let the pot sit undisturbed for an additional 10-15 minutes to allow the flavors to meld.
Finally, fluff the rice with a fork and serve warm.