Pumpkin Rice

arroz calabaza

1 cup of cooked pumpkin (boil the pumpkin in salt water until tender)
2 cups rice
3 tbsp olive oil
3 tbsp sofrito (recipe can be found under seasoning)
3 cups organic vegetable broth
salt and pepper

Remove shell from cooked pumpkin and puree with a folk. In a nonstick tall pan heat oil and sofrito over medium high. Cook for 3 minutes and stir broth, pumpkin, rice with some salt and pepper. When it starts to boil, lower heat to medium, stir, cover and cook for 10 minutes or until broth is almost dry. Reduce heat to medium low, stir and cover until rice is done, about 5 more minutes.

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