Jamaican Style Pumpkin Seasoned Rice with Saltfish

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potato

Butternut squash provides a similar sweetness and texture.

Start by preparing the ingredients: 1.5 pounds of pumpkin, 1 tomato, 1 scotch bonnet pepper, 2 scallions, sweet peppers, 1 onion, and 2 cloves of garlic.

In a 12-inch cast iron skillet, add 2 tablespoons of vegetable oil and 1 tablespoon of butter over low heat to melt.

Once melted, add the chopped onion, scallions, and garlic, stirring for about 1 minute on low heat.

Add the sweet peppers and tomato, stirring and sautéing for another minute.

Add 0.5 pounds of pre-soaked and boiled saltfish to the skillet, increasing the heat to medium, and sauté for 2 minutes.

Add the pumpkin to the skillet and mix well, reducing the heat to low and sautéing for about 2 minutes.

Gently add the rice (using parboiled rice) to the skillet, tossing it gently to avoid crushing the pumpkin, for about 1 minute.

Add coconut milk to cover the rice, along with a pinch of turmeric powder, all-purpose seasoning to taste, and a little black pepper, mixing gently.

Cover the skillet and let it steam on very low heat, tasting to adjust seasoning as needed.

Once the rice is finished steaming, remove the scotch bonnet pepper and fluff the rice gently, ensuring the pumpkin remains whole.

Cooking Techniques

Equipment Needed

Spice Level: