Pumpkin Rice

Name: Pumpkin Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 large onion, chopped; 2 cups instant brown rice; 2 1/2 cups chicken broth; 1 (15 ounce) can pumpkin puree; 1/4 cup brown sugar; 3 tablespoons butter; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon clove; 1 1/2 teaspoons pumpkin pie spice

Eats Now Editorial Team · 742 kcal · Soups & Stews

Jump to Recipe

Pumpkin Rice – a delicious recipe with olive oil, onion, instant brown rice, chicken broth, pumpkin puree, brown sugar. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 teaspoons olive oil
1 large onion, chopped
2 cups instant brown rice
2 1/2 cups chicken broth
1 (15 ounce) can pumpkin puree
1/4 cup brown sugar
3 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1 1/2 teaspoons pumpkin pie spice

1
In large saucepan or frypan, sautee onion in olive oil until onions are transparent.
2
Add rice and chicken broth and bring to a boil.
3
Reduce heat to medium and cover.
4
In separate saucepan, combine pumpkin puree, butter, brown sugar, and spices.
5
Stir together on medium heat until warm.
6
When all the water is absorbed and the rice is al dente, add pumpkin mixture and stir.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 large onion, chopped, 2 cups instant brown rice, 2 1/2 cups chicken broth, and more.

Yes, Pumpkin Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
742 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Pea-Ham Casserole
Copper Pennies
Cold Cucumber Soup
Pennsylvania Dutch Chicken Corn Soup

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy