Pumpkin rice is a recipe you didn’t know you needed until now, and one of my favorite ways to use canned pumpkin purée. Slightly sweet, earthy pumpkin is combined with rice, savory chicken bone broth, butter, and Parmesan for a rich and delicious side dish. The flavor of a combination is perfection!
To boost the protein, I use chicken bone broth, and I love adding my homemade chicken Italian sausage for even more protein, flavor, and texture. Serve alongside my two-ingredient crockpot chuck roast for the ultimate fall comfort food meal, and use the leftovers for a twist on my rice and eggs.
Say hello to your new favorite fall side dish, and add it to your collection of easy pumpkin recipes and gluten-free side dishes. This one should definitely be on your Thanksgiving menu!
Cooler temps are right around the corner, and while most people are excited about pumpkin spice lattes and pumpkin pie, I’m here for all of the savory fall recipes, and this pumpkin rice recipe checks all of the boxes. It’s a unique way to serve pumpkin, and most people have never even heard of pumpkin rice. This will be the recipe everyone asks you for!
Bone broth adds a significant amount of protein to this recipe, but I often add pumpkin to my one-pan Italian sausage rice for the ultimate hearty fall dinner. The flavor combination of pumpkin, Italian sausage, and Parmesan is perfection! To make my sausage rice with pumpkin, follow this recipe exactly, reducing the liquid by 1/4 cup. Pumpkin contains a lot of moisture, which will compensate for the liquid you remove.
Pumpkin Rice Recipe
The health benefits of pumpkin may surprise you. In fact, I use it year-round because it’s so nutritious! It’s packed with goodness, including antioxidants, vitamin A, potassium, and fiber. Pumpkin is also a low-calorie food that’s delicious in both sweet and savory recipes. Pumpkin chili, pumpkin curry, shakes, smoothies, and overnight pumpkin oats are some of my favorite ways to use this versatile ingredient!
Ingredient Notes
- Jasmine rice. I use this jasmine rice in almost all of my recipes here on the site. Any long-grain rice will work, but you may need to adjust the liquid according to the package directions.
- Pumpkin purée. You’ll want pure, 100% pumpkin purée for this recipe and not pumpkin pie filling. It may seem obvious, but you’d be surprised how many people grab pumpkin pie filling by accident.
- Chicken bone broth. Swapping regular broth or stock with bone broth is the easiest way to add extra protein to any dish that uses liquid. I like using this unsalted chicken bone broth because it gives me complete control of the sodium. If you use regular broth or stock, reduce the salt in the recipe.
- Butter. It adds richness and flavor. If you only have olive oil, that’s perfectly fine!
- Seasonings and fresh herbs. Salt, pepper, oregano, garlic powder, onion powder, and chili flakes add depth of flavor and a mild heat. Leave out the chili flakes if serving this to kiddos! Italian parsley brings an earthy, herbaceous note.
 | Organic Pumpkin Puree Pumpkin puree made with prized organic varietal pumpkins, renowned for their naturally sweet and earthy flavor. Use in pumpkin pie, cheesecake, or pumpkin muffins, soups, pumpkin curries, or chili. |
How To Make Pumpkin Rice
This is a quick and easy 30-minute dish! As always, detailed instructions are included in the recipe card below.
- Place a nonstick skillet with a tight-fitting lid on the stove over medium heat.
- When the pan is hot, add the bone broth.
- When the broth comes to a boil, add the rice, pumpkin, butter, and seasonings.
- Whisk the ingredients together quickly to combine them evenly.
- Turn the heat down to low, cover, and cook for 15 minutes.
- After 15 minutes, remove the pan from the heat without lifting the lid.
- Let the rice sit undisturbed for ten minutes.
- Uncover the rice, and add the parmesan, parsley, and remaining butter.
- Use a fork and gently fluff to combine.
- Garnish with freshly grated Parmesan cheese and additional parsley if desired!
Pro tip. Cooking rice with pumpkin can be tricky if you don’t get the liquid-to-water ratio correct. I want to emphasize the importance of letting the rice drain thoroughly after rinsing it. Rinsing the rice is necessary to remove as much starch as possible. However, it retains more water than you may think, and the pumpkin contains a significant amount of moisture. Draining it thoroughly is crucial. I rinse the first, allowing it to hang out in the strainer for about five minutes while I gather all the other ingredients.
How To Store Cooked Rice
After cooking, don’t let rice sit out for more than 1–2 hours, because bacteria like Bacillus cereus can grow fast at room temperature and cause food poisoning. I recommend spreading leftovers in a shallow container and refrigerating the rice as soon as possible. The quicker you can cool it down, the safer it will be to eat. Spreading it in a thinner layer will help it cool faster than if you store it in a deep container. Consume within 3–4 days. When reheating, ensure the rice reaches a temperature of 165°F throughout, and reheat it only once. I’m neurotic, so I actually place it on top of one of these flat ice packs in the fridge to cool it even quicker. You can also freeze pumpkin rice in individual or meal-sized containers for quick meals.
Quick Tips
- Choose a skillet with a tight-fitting lid, as we’ll be cooking the rice in the same pan.
- Try not to compact the rice when working with butter and parsley at the end. Use a gentle raking motion, which helps ensure the rice is light and fluffy without sticking together.
- If you can’t find unsalted bone broth, reduce the salt to 1/2 teaspoon in the recipe. Store-bought broth and stock are often high in sodium.
- For added protein, consider adding frozen peas or edamame, canned beans, or any other cooked protein of your choice. My meal prep chicken thighs or chicken sausage would be delish!
If you’ve tried my pumpkin rice recipe or any recipe on my site, please leave a comment below!
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Pumpkin Rice Recipe | Easy Side Dish For Fall
Equipment
Ingredients
- 1 cup jasmine rice
- 1 1/2 cups unsalted chicken bone broth
- 1/2 cup pumpkin purée
- 1/3 cup shaved Parmesan cheese
- 2 tablespoons salted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 teaspoon teaspoon sea salt
- 1/3 cup chopped Italian parsley
- Optional: 1/2 teaspoon chili flakes
Instructions
- Rinse the rice and drain it VERY well. ** see tips below
- Place a 2-quart nonstick saucepan on the stove over medium heat.
- When the pan is hot, add the bone broth.
- When the broth comes to a boil, add the rice, pumpkin, butter, and seasonings.
- Whisk the ingredients together quickly to combine them evenly.
- Turn the heat down to low, cover, and cook for 15 minutes.
- After 15 minutes, remove the pan from the heat without lifting the lid.
- Let the rice sit undisturbed for ten minutes.
- Uncover the rice, and add the parmesan, parsley, and remaining butter.
- Use a fork and gently fluff to combine.
- Garnish with freshly grated Parmesan cheese and additional parsley if desired!
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