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Debbie Doyle

Spicy Seasoned Coconut Pumpkin Rice

Spicy Seasoned Coconut Pumpkin Rice is a bold and flavorful Caribbean-inspired side dish made with tender pumpkin, creamy coconut milk, fragrant thyme, and warm island spices. Infused with bay leaves, allspice, garlic, and a touch of Scotch bonnet heat, this rice is rich, aromatic, and perfectly balanced. It pairs beautifully with jerk chicken, seafood, or grilled meats and brings comforting, vibrant flavor to any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Jamaican
Ingredients Method Notes

Ingredients
  

  • 2 cups uncooked rice washed
  • 1 cup diced fresh pumpkin
  • 1 cup coconut milk
  • 4 cups water hot or low sodium chicken broth ( divided 3n1)
  • 2 bay leaves
  • 6 whole allspice berries
  • 2 tbsp butter
  • 3 sprigs fresh thyme
  • 2 green onions scallions
  • 4 garlic loves minced
  • 2 tsp salt
  • 1 tsp onion powder garlic powder, sazon, complete seasoning
  • ½ tsp ground scotch bonnet pepper or 1 whole scotch bonnet

Method
 

  1. Cook the pumpkin for 15 minutes in 1 cup water or chicken broth. After 15 minutes add coconut milk, allspice berries, garlic and bay leaves and green onions stir well to combine, add the washed rice and stir well to combine, add butter and dry seasonings, continue to stir until all the rice is fully coated. Add remaining water , or chicken broth, cover and cook 25 minutes.

Notes