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Caribbean pumpkin rice

West Indian Pumpkin Rice

Pumpkins are very popular in many of the island cuisines of the Caribbean and it combines beautifully with spices. If you’re looking for a West Indian flavoured meal, serve accompanied by red Creole beans and a simple salad.  


  • ¼ cup olive oil 
  • 1 cup onions, chopped 
  • 1 red bell pepper, diced 
  • 6 green shallots, slivered   
  • 2 cups parboiled rice 
  • 2 Tbsp Caribbean Layover blend, ground
  • Salt and pepper to taste 
  • 1 cup corn kernels, fresh or frozen
  • 1 medium tomato chopped
  • 3 cups diced pumpkin
  • 2-3 green chopped shallots to garnish


  1. 1

    Place the oil, onions and pepper in a large casserole on medium heat. Cook, while stirring for 4 to 5 minutes to brown the vegetables. 

  2. 2

    Add the shallots, rice and spices. Mix well, salt and pepper, then add the corn and tomatoes. Stir well for 1 minute then add 3 cups of water.  

  3. 3

    Bring to a boil and incorporate the diced pumpkin. Cover and reduce the heat to medium-low. Cook for 20 minutes. Turn off the heat or simply remove the casserole. Let rest another 20 minutes; the residual heat will finish the cooking process.  

  4. 4

    Serve garnished with chopped green shallots.