Hello friends and fellow foodies!
Some time ago I shared a true marvel of Dominican cooking: pumpkin rice. As I was preparing this dish, I could hardly hold myself and had to add a bit of pumpkin too. So, in a way, while the main ingredient today is carrots, it is a sort of pumpkin rice variation.
- 2 cups white rice.
- 2 lbs. carrots (peeled and cut in cubes)
- ½ lbs. pumpkin (you may use any creamy variety of squash or pumpkin) peeled and cut in cubes)
- 2 cups water.
- 1 red bell pepper (for color and flavor)
- 1 red onion cut in slices.
- A bush of chives.
- 1 bouillon cube (You may substitute by using 1 cup of chicken broth and 1 cup of water instead of 2 cups of water or if you want to keep it vegetarian by using a stick of celery and a spoonful of garlic)
- Salt to taste.
Heat some oil and stir fry your carrots, pumpkin, bouillon and onion. (A sofrito) Allow to cook for one minute, then add the water. When it boils add the rice and stir until it dries. Then cover, lower the fire and allow to cook at low fire for 25 minutes.
Stay tuned as we are working hard to make “Las recetas de Mama Pura” available in English as promised. With luck, we may have it published before the end of the month.
A big hug from the warm Caribbean.
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