Cuban Pumpkin and Sweetcorn Rice
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Ingredients
- 400 g pumpkin, peeled and cubed
- 200 g sweetcorn, tinned and drained
- 300 g long grain rice
- 1 onion
- 2 garlic cloves
- 400 ml vegetable stock
Nutrition (per serving)
- Calories
- 361 kcal
- Protein
- 8.8 g
- Carbohydrate
- 77.4 g
- of which sugars
- 7.9 g
- Fat
- 1.6 g
- of which saturates
- 0.4 g
- Fibre
- 3.4 g
- Salt
- 1.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.
- 2
Add the rinsed rice, pumpkin and vegetable stock, and bring to the boil.
- 3
Cover and simmer for 18-20 minutes until the rice and pumpkin are tender and the liquid is absorbed.
- 4
Stir in the sweetcorn and cook for a final 3 minutes.
- 5
Fluff with a fork and serve.
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