Pumpkin Tomato Rice

15 January, 2024PSC Corporation
Pumpkin Tomato Rice


  • 1 cup Royal Umbrella Brown Rice
  • 1 tablespoon of Golden Circle Sunflower Oil 2 litre 
  • 2¼ cups water
  • 1 cup chopped onions
  • ¼ cup chopped tomatoes 
  • ½ cup canned tomato puree
  • 3-4 teaspoon minced garlic 
  • ½ teaspoon cayenne pepper powder
  • ¼ teaspoon ground turmeric
  • 1 teaspoon dried Italian herbs
  • Salt to taste


For roasting pumpkin cubes:

  • 2 cups peeled cubed pumpkin
  • ¼ teaspoon of paprika optional
  • 2 tablespoons oil or more if needed
  • Salt to taste


Roasting pumpkin cubes in the oven

  1. Preheat oven to 180 deg C and line the pumpkin cubes on a pan in a single layer.
  2. Roast on the middle rack for 18-20 minutes or till pumpkin cubes are cooked through.


Cooking Rice: 

  1. Wash the brown rice 2-3 times and soak it least for 30 minutes prior to cooking.
  2. After 30 minutes drain out all the water.
  3. Add oil into the pot, pour in the can of tomato puree and sauté for few minutes.
  4. Add in the onions and sauté until translucent before putting in the minced garlic.
  5. Add in 1.5 cups water, give it a stir and placed in the washed rice.
  6. Add in the spices, dried herbs and salt, stir well and top it with chopped tomato.
  7. Add in the rest of the water and simmer for 20 mins or till rice is cooked. 
  8. Let it stand for 5 minutes before fluffing the rice with a fork and add in the roasted pumpkin. Serve warm.

Recipe by Chef Tris

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