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.




Get our best articles delivered to your inbox.

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