prep time
10 min
10 min
cook time
15 min
15 min
servings
4
4
WHAT YOU'LL NEED
| Minute Rice® Jasmine Rice | ||
| 2 pouches (125 g each) | ||
| 1 tbsp (15 mL) |
canola oil |
|
| 1/2 tsp (2 mL) |
salt |
|
| 1/4 tsp (1 mL) |
pepper |
|
| 2 tbsp (30 mL) |
butter |
|
| 1 |
onion, chopped |
|
| 1 tsp (5 mL) |
dried thyme |
|
| 1/2 tsp (2 mL) |
chili powder |
|
| 1/4 tsp (1 mL) |
ground allspice |
|
| 1 pinch |
ground nutmeg |
|
| 2 cups (500 mL) |
low sodium chicken broth |
|
| 3/4 cup (175 mL) |
pumpkin purée |
|
| 2 cups (500 mL) |
baby spinach |
|
| 1/4 cup (60 mL) |
pumpkin seeds, toasted |
|
INSTRUCTIONS
Step 1: Remove rice from pre-portioned pouch; set aside. Melt butter in reserved skillet set over medium-low heat. Add onion, thyme, chili powder, allspice, nutmeg, salt and pepper. Cook, stirring occasionally, for 5 minutes or until onion softens. Add broth and pumpkin purée; bring to a boil. Add rice
Step 2: Reduce heat, cover and simmer for 10 minutes. Stir in baby spinach. Remove from heat and let stand for 10 minutes or until liquid is absorbed. Fluff with a fork. Garnish with pumpkin seeds
Tip:
To toast pumpkin seeds, cook in a dry skillet over medium heat for 5 minutes.
To toast pumpkin seeds, cook in a dry skillet over medium heat for 5 minutes.
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