1 cheese pumpkin or calabaza pumpkin
2 cloves garlic
3 TBSP oil
1 can coconut milk
3 cups broth or water
1 1/2 cups dry rice
1 TBSP Spice by Rachel Sweet PUMPKIN PIE MIX
2 TBSP Spice by Rachel Sweet WARM CHILI MIX
Rinse the pumpkin (a cheese pumpkin is pictured below) well since the peels are edible! Use a large sharp knife to cut in half and scoop out the seeds. Cut the pumpkin into large bite-sized pieces and set aside in a large bowl.
Peel and dice the shallots and mince the garlic. Set aside. Add the oil to a large pot and heat on medium. Add the shallot and garlic and cook for 3 minutes. Then add the pumpkin, coconut milk, broth, dry rice, and the spice mixes. Mix everything well and cover. Turn the heat down to its lowest setting and simmer for 30 minutes. Taste a bit of the rice to check for doneness. If it is still hard, cook for 10 more minutes. If it is soft, ladle the pumpkin and rice into bowls and serve hot.