Jamaican Pumpkin rice


     Welcome to this months Eat the World recipe challenge! We are heading over to Jamaica for a bit of time in the sun! Which sounds excellent because as I am typing this we are in the middle of a huge ice storm. It's gorgeous, but it's not warm, not even a little. On days like this I find myself in the kitchen cooking up all kinds of things. The cold day outside was the perfect setting for a carb-o-licious meal of beans and rice. 

     Jamaican cuisine touts a number of delicious recipes. Jamaican Corn Soup is a family favorite. Jamaican rice and peas, rice and kidney beans cooked in a savory coconut milk, are another Jamaican staple. Callaloo, a dish of stewed greens is also on the list of Jamaican delights. 

     This recipe, while Jamaica is a tropical island, fit right in with the flavors of fall. It has pumpkin which is an iconic fall flavor but it also has some delicious spices to accent it all. This recipe is a one pot wonder and can be made into a one pot dinner quite easily. I opted for black beans on the side but throw drained and rinsed black beans in with the rice or some shredded chicken would be amazing as well. 

Check out all the wonderful Jamaican dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Jamaican Pumpkin Rice
1 onion, chopped
2 Tbsp. oil
6 cloves garlic, minced
3 green onions, sliced
1/2 tsp. all purpose seasoning
1/2 tsp. pepper
4 allspice berries
1 tsp. thyme
3 c. vegetable stock
1/2 kabocha squash, cut in to 1/2 in. cubes
2 c. rice
2 habanero peppers, sides slit

Heat the oil in a cast iron pot with a lid. Add the onion and cook until it is translucent. Add the garlic and cook for a minute or two, just until the garlic is fragrant. Add the kabocha cubes and cook, stirring, for 5 minutes. 

Add the allspice, pepper, allspice berries, thyme and vegetable stock. Simmer for about 15 minutes, or until the squash is tender. 

Using a potato masher mash the squash to break it up in the broth. Bring to a boil and then add the rice. stir once to combine. Top with the green onions and Habanero in the top. Cover the pot and cook over medium heat for 20 minutes or until the rice is tender. Remove the lid and fluff with a fork. 

Jamaican Black Beans
2 cans black beans, undrained
1 onion, chopped
2 Tbsp. oil
2 tsp. lemon juice
2 Tbsp. Orange juice
3 cloves garlic
1 green bell pepper
1/2 red bell pepper
1 tsp. fresh ginger
1/2 tsp. thyme
1/4 tsp. allspice
1/4 tsp. black pepper
Salt to taste

Heat the oil in a medium pot. Add the onion and cook, stirring, until translucent. Add the bell peppers and ginger. Sauté for 2-3 minutes more. 

Add all the remaining ingredients and simmer for 15 minutes. Taste and adjust for seasoning. Add more lemon or salt as needed. 


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  1. Beautiful Fall colors and flavors in this one pot meal! You just cannot go wrong with pumpkin rice (plus, we love kabocha squash!!).

  2. This sounds amazing. So beautiful and colorful. I'm sure it's delicious

  3. Oh, my goodness. That looks SO tasty. I had kabocha puree. I might have to try a version of it soon.

  4. I love the idea of this pumpkin rice! So perfect for fall!

  5. That looks like a bright and sunshiny comfort food. What a great idea to combine pumpkin/squash with rice. I've gotta try this!

  6. Oh my goodness this sounds SO flavorful!


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