Recipe

Bahamian Pumpkin, Corn & Rice

Raquel FoxRaquel FoxAuthorChef Raquel FoxYields4 ServingsCategoryTags,
Total Time30 mins

Flavourful rice dishes are prevalent throughout the Islands of the Bahamas, it’s our celebrated African heritage. In the family islands, the ingredients added to the rice are farm to table, what we eat is usually what is grown. Pumpkin & Rice is what I call a Bahamian old school recipe that is only homemade and not usually found in restaurants. In this recipe, I’m adding freshly shucked corn kernels as corn & rice is another favourite rice dish.

Ingredients

 3 cups Uncooked, long-grain white rice
 ¼ cup Coconut oil
 ¼ of an onion, diced
 1 Celery stalk, diced
 ¼ of a green bell pepper, diced
 ¼ of a red bell pepper, diced
 3 Garlic cloves, minced
 2 tbsp Tomato paste
 1 tbsp Dark brown sugar
 2 tsp Thyme leaves
 2 cups Pumpkin, cut into 1-inch pieces
 1 cup Frozen green pigeon peas, thawed
 ½ tsp Browning
 2 tbsp Island Gurl seasoned salt2 tbsp fine sea salt, 1 tbsp garlic pwoder, 1 tsp onion powder, 1/2 tsp ground cumin, 1 tsp smoked paprika
 2 Ears of corn, cooked and kernels removed
 2 cups Water
 3 Sprigs thyme leaves
 1 Bay leaf

Directions

1

Rinse rice in a bowl under cold running water, until water runs clear. Drain and set aside.

2

In a 2-quart (2 L) saucepan, heat oil over medium-high heat. Add onion, celery, bell
peppers, and cook for 3 minutes, add garlic cook for 1 minute or until fragrant.

3

Add tomato paste, sugar stir to dissolve. Add, thyme, pumpkin, green peas, cook for 5
minutes.

4

Add browning, rice, salt and stir to toast rice for 3 minutes. Add hot water to cover by ½ inch, along with thyme sprigs and bay leaf.

Reduce heat to the lowest setting, cover with a lid and cook for 15 minutes or until water evaporates and rice is cooked (not grainy).

Fluff with a fork and serve at once.

Ingredients

 3 cups Uncooked, long-grain white rice
 ¼ cup Coconut oil
 ¼ of an onion, diced
 1 Celery stalk, diced
 ¼ of a green bell pepper, diced
 ¼ of a red bell pepper, diced
 3 Garlic cloves, minced
 2 tbsp Tomato paste
 1 tbsp Dark brown sugar
 2 tsp Thyme leaves
 2 cups Pumpkin, cut into 1-inch pieces
 1 cup Frozen green pigeon peas, thawed
 ½ tsp Browning
 2 tbsp Island Gurl seasoned salt2 tbsp fine sea salt, 1 tbsp garlic pwoder, 1 tsp onion powder, 1/2 tsp ground cumin, 1 tsp smoked paprika
 2 Ears of corn, cooked and kernels removed
 2 cups Water
 3 Sprigs thyme leaves
 1 Bay leaf

Directions

1

Rinse rice in a bowl under cold running water, until water runs clear. Drain and set aside.

2

In a 2-quart (2 L) saucepan, heat oil over medium-high heat. Add onion, celery, bell
peppers, and cook for 3 minutes, add garlic cook for 1 minute or until fragrant.

3

Add tomato paste, sugar stir to dissolve. Add, thyme, pumpkin, green peas, cook for 5
minutes.

4

Add browning, rice, salt and stir to toast rice for 3 minutes. Add hot water to cover by ½ inch, along with thyme sprigs and bay leaf.

Reduce heat to the lowest setting, cover with a lid and cook for 15 minutes or until water evaporates and rice is cooked (not grainy).

Fluff with a fork and serve at once.

Bahamian Pumpkin, Corn & Rice

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