Nothing says “fall is here” like this vibrant and delicious pumpkin and corn rice dish.
Heat oil in a large saucepan set over medium heat; cook sage leaves for 2 to 3 minutes or until crisp. Transfer to plate; set aside.
Add onion, bell pepper and garlic to saucepan; cook for 3 to 5 minutes or until softened. Stir in rice, pumpkin, annatto and sazon seasoning; cook for 2 to 3 minutes or until rice is well coated.
Stir in broth; bring to boil. Stir in corn and olives.
Reduce heat to low; cover and cook for 20 minutes or until rice and pumpkin are tender, and most of the liquid is absorbed. Remove from heat. Cover and let stand for 5 minutes.
Fluff rice mixture with a fork. Garnish with sage leaves.
1 tbsp ground coriander
1 tbsp ground cumin
1 ½ tsp. turmeric
1 ½ tsp. sweet paprika
1 tbsp garlic powder
1 tbsp Kosher Salt
2 tsp. oregano
1 tsp. onion powder
1 tsp. ground black pepper
Optional: for a spicy kick add ¼ tsp. Cayenne
Some dishes just can’t help but represent a certain season and if you’re looking for a colorful rice side that says “fall is here,” this Yellow Rice with Corn and Pumpkin is just that. This vibrant dish made with fluffy Mahatma® White Rice is as colorful with its bright yellow hue as it is full of flavor. Perfect for pairing with your favorite mains like chicken, pork, or beef, this lovely dish is just too good to not share with family and friends. Host an autumn-themed dinner party and impress your guests with this delicious and easy to make side dish, along with this Stuffed Butternut Squash with Pork, Jasmine Rice and Apple and this Rice Crème Caramel with Ginger and Pumpkin.
Don’t stop at just pumpkin, the ingredients in this recipe pair beautifully with other fall veggies. Sweet potatoes, butternut squash, zucchini, acorn squash, and carrots are all great replacements for pumpkin for an easy way to switch things up and use the veggies you already have, or for different flavors your may prefer.
Are you a fall foodie? If so, a few other recipes to add to your fall-inspired list include all kinds of options. This seasonal Roasted Harvest Veggie Paella is a fall take on a Spanish seafood paella loaded with Brussels sprouts, butternut squash, carrots, and parsnips, alongside this festive Stuffed Butternut Squash with Pork, Jasmine Rice and Apple. And don’t forget about dessert! break out the cinnamon and nutmeg to sprinkle on your favorite recipe for arroz con leche.
If pumpkin is not in season, substitute butternut squash or carrots.
Substitute fried parsley for sage if desired.
Substitute vegetable broth for chicken broth.