• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

West Indian Pumpkin Rice and Red Beans (Solomon)

  • Recipe Submitted by on

Category: Beans, Vegetarian, Rice

 Ingredients List

  • 1 tb Canola oil
  • 1 md Yellow onion; chopped
  • 2 lg Clove garlic; minced
  • 2 c Pumpkin cubes; *see note
  • 2 ts Curry powder
  • 1/2 ts Black pepper
  • 1/2 ts Salt
  • 1/4 ts Ground cloves
  • 1 1/2 c Basmati rice OR white rice;
  • -*see tip
  • 1 c Coarsely chopped kale or
  • -spinach
  • 15 oz Cooked red kidney beans;
  • -drained and rinsed


In a large saucepan heat the oil over medium heat. Add the onion and garlic
and cook, stirring, for 5 minutes until the onion is translucent. Stir in
the pumpkin, curry, pepper, salt, and clove and cook for 1 minute more.

Add 3 cups water and the rice, cover, and bring to a simmer. Cook over
medium-low heat for about 15 minutes. Stir in the kale and beans and cook
for about 5 minutes more. Fluff the rice and turn off the heat. Let stand
for 10 to 15 minutes before serving.

VARIATION: Serve rice and beans with small amounts of chicken or fish.

TIP *For a taste of island heat, add a whole Scotch bonnet pepper (pierced
once with a fork) to the rice while it simmers. Remove it before serving
and cut into thin strips, discarding the seeds, serve on the side. see
source #2.

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