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Ingredients
| olive oil: 2 tsp |
| onions: 1 (chopped) |
| instant Brown Rice: 2 cups |
| chicken broth: 2 1/2 cups |
| pumpkin puree: 1 15oz can |
| light brown sugar (packed): 1/4 cup |
| salted butter: 3 Tbl |
| ground cinnamon: 1/2 tsp |
| whole nutmeg: 1/4 tsp |
| whole cloves: 1/4 tsp |
| pumpkin pie spice: 1 1/2 tsp |
Pumpkin Rice
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
20 min -
Servings
5 serving(s)
Tags
- In large saucepan or frypan, sautee onion in olive oil until onions are transparent.
- Add rice and chicken broth and bring to a boil.
- Reduce heat to medium and cover.
- In separate saucepan, combine pumpkin puree, butter, brown sugar, and spices.
- Stir together on medium heat until warm.
- When all the water is absorbed and the rice is al dente, add pumpkin mixture and stir.