Pumpkin Rice Recipe

Pumpkin Rice

Prep5 minutes
Cook30 minutes
Ready35 minutes


  • 3 tablespoons vegetable oil
  • 1 small red onion, cubed
  • half of a green and/or red bell pepper, cubed
  • 2 cloves of garlic, minced
  • 1 tablespoon cilantro, chopped
  • 2 tablespoons tomato sauce
  • 2 cubes of chicken bouillon (caldo de pollo)
  • 1 pack of sazon (culantro y achiote)
  • 1 teaspoon oregano
  • ½ teaspoon adobo
  • ½ teaspoon ground black pepper
  • 2 cups kabocha pumpkin, cut in cubes 1 inch thick, divided
  • 3 1/2 cups water
  • 3 cups rice


  1. In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo, and black pepper for about 2-3 minutes until vegetables begin to release aroma.
  2. Stir in ½ cup pumpkin.
  3. Add water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.

[wpml-string context="hiplatina" name="language"]Language[/wpml-string]

[wpml-string context="hiplatina" name="search"]Search[/wpml-string]

[wpml-string context="hiplatina" name="social"]Social[/wpml-string]

Get our best articles delivered to your inbox.

  • This field is for validation purposes and should be left unchanged.