Pumpkin Rice: Your New Favorite Fall Side Dish
Say hello to your new favorite fall side dish. Pumpkin rice is a recipe you didn’t know you needed until now. 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 the combination is perfection!
To boost protein, I use chicken bone broth and love adding my homemade chicken Italian sausage. Bonus. The leftovers make a delicious twist on my rice and eggs.
It’s one of my favorite ways to use canned pumpkin purée. Add it to your collection of easy pumpkin recipes, and 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 and delicious way to use canned pumpkin purée, and it’s the recipe everyone will ask for!
One of the easiest, if not the easiest, ways to add protein directly into your rice is to swap the water with bone broth. This recipe adds 32 g of protein while giving the dish a rich, savory flavor that balances the pumpkin’s flavor. I’ve served this to die-hard pumpkin haters, and they loved it!
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
Most of these ingredients are probably all already in your pantry, except for the pumpkin. Since we aren’t using the whole can, you can easily freeze the rest for another batch of pumpkin rice, add it to chili, or use it in a pumpkin smoothie.
- Jasmine rice. I use this jasmine rice in almost all of my recipes. Any long-grain rice will work, but you may need to adjust the liquid according to the package directions.
- Pumpkin purée. You need pure, 100% pumpkin purée for this recipe, not pumpkin pie filling.
- 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. 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. Oregano, garlic, onion, and chili flakes add depth of flavor and a mild heat. Leave out the chili flakes if serving this to kiddos!
Easy Protein Hack!
Swap water for unsalted bone broth to easily boost the protein in rice by up to 10 grams per cup. Using the unsalted version delivers rich flavor and essential amino acids while letting you fully control your sodium intake.
#1 Tip When Making Pumpkin Rice
This is an easy one-pan side dish, but properly rinsing the rice makes all the difference.
- Rinsing the rice is necessary to remove as much starch as possible. However, it retains more water than you may think. Additionally, pumpkin contains a significant amount of moisture, so it’s crucial toto drain the rice thoroughly. After rinsing it until the water runs clear, I let it hang out in the strainer for at least five minutes while I gather the other ingredients.
How To Store Cooked Rice
Leftover rice is highly susceptible to bacterial growth. It’s crucial to store it quickly and properly.
- After cooking, don’t let rice sit out for more than 1–2 hours, as dangerous toxins and spores can quickly form. As soon as everyone’s done eating, here’s what I do.
- Spread leftovers in a shallow container and refrigerate the rice as soon as possible. Spreading it in a thinner layer will help it cool faster than if you store it in a deep container.
- Put it in the refrigerator for 20 minutes to cool it down quickly and then transfer it to the refrigerator. Even better. This is what I do. I actually place the container 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.
- Always consume refrigerated rice within 3 days, and ensure it reaches an internal temperature of 165°F when reheating. Also, only reheat it once.
Tips For Success
- Try not to compact the rice when working with butter and parsley at the end. Use a gentle raking motion to help 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 cooked protein. My roasted chicken thighs or Italian chicken sausage would be delish!
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Pumpkin Rice: Your New Favorite Fall Side Dish
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 sea salt
- 1/3 cup chopped Italian parsley
- Optional: 1/2 teaspoon chili flakes
Instructions
- Rinse the rice and drain it VERY well.
- 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!
