Pumpkin Confetti Rice

Pumpkin Confetti Rice
Makes:
10
servings, 1/2 cup each
Prep Time:
10
minutes
Total Time:
25
minutes
based on 4 reviews
8

Dietary Considerations:

Dairy FreeLow CalorieLow FatLow SodiumVegetarian
Add some new appeal to your typical weeknight dinner with this easy-to-make Pumpkin Confetti Rice side dish. The pumpkin easily blends in with the brown rice and vegetables for additional nutrition, moistness and eye-appeal.

In this recipe:

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Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cups frozen mixed vegetable blend
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 can (14 fl. oz.) vegetable broth
  • 1/4 cup water
  • 1 teaspoon dried thyme
  • 2 cups uncooked instant brown rice
  • 1/4 teaspoon salt or more to taste
  • 1/4 teaspoon ground black pepper
  • Pinch cayenne pepper (optional)

Directions:

HEAT oil in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until soft. Add vegetables, pumpkin, broth, water and thyme. Bring to a boil, stirring occasionally. Stir in rice, salt, black pepper and cayenne pepper; bring to a boil. Cover; reduce heat to low. Cook for 5 minutes. Remove from heat; let stand for 10 minutes or until liquid is absorbed. Fluff with fork before serving.


Reviews:

Review This Recipe

homemaker

 Star(s)

Genvieve fisher from Michigan

I took this to a pot luck at church, and everyone just enjoyed it. East to fix and great to eat. Thank you

Read More Reviews

Review This Recipe
  •  Star(s)

    Not Yummy

    Connie Boddy from Hewitt,Texas

    Sorrrrry will not make again.

  •  Star(s)

    homemaker

    Genvieve fisher from Michigan

    I took this to a pot luck at church, and everyone just enjoyed it. East to fix and great to eat. Thank you

  •  Star(s)

    Pumpkin Confetti Rice

    Anna D. Shanks from San Marcos, TX

    It was quick and easy to fix, and it was very filling as well as flavorful. It isn't something I would fix very often, but I think it would be a very good to take to a pot luck or for a large family gathering.

  •  Star(s)

    test runnig

    Joseph Molina from Solvang, CA

    This was a great idea and recipe works well. I'm test running for the big turkey day.

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 120
  • Calories from Fat: 20
  • Total Fat: 2g (3% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 170mg (7% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 1g
  • Protein: 3g
  • Vitamin A: 70% of DV
  • Vitamin C: 4% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin Confetti Rice

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cups frozen mixed vegetable blend
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 can (14 fl. oz.) vegetable broth
  • 1/4 cup water
  • 1 teaspoon dried thyme
  • 2 cups uncooked instant brown rice
  • 1/4 teaspoon salt or more to taste
  • 1/4 teaspoon ground black pepper
  • Pinch cayenne pepper (optional)

 

Directions

HEAT oil in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until soft. Add vegetables, pumpkin, broth, water and thyme. Bring to a boil, stirring occasionally. Stir in rice, salt, black pepper and cayenne pepper; bring to a boil. Cover; reduce heat to low. Cook for 5 minutes. Remove from heat; let stand for 10 minutes or until liquid is absorbed. Fluff with fork before serving.

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