cuban

Cuban Style Pumpkin Coconut Rice with Toasted Almonds

This dish pairs uncooked long grain rice with pumpkin or kabocha squash, peeled and cubed, coconut milk and almonds, toasted and chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

12 g Protein

81 g Carbohydrates

34 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

64g uncooked long grain rice 234 kcal
142g pumpkin or kabocha squash, peeled and cubed 64 kcal
100g coconut milk (canned) 197 kcal
85g water 0 kcal
6g olive oil 53 kcal
43g onion, diced 17 kcal
4g garlic, minced 6 kcal
11g lime juice 3 kcal
13g almonds, toasted and chopped 75 kcal
1g ground cumin 3 kcal
4g cilantro, chopped 1 kcal

Cooking instructions

uncooked long grain ricewater
Rinse the rice until water runs mostly clear. Drain well.
olive oilonion
In a small pot, heat olive oil over medium heat. Add onion and cook 3 minutes until softened.
pumpkin or kabocha squashgarlicground cumin
Stir in garlic and cumin for 30 seconds. Add pumpkin cubes and cook 2 minutes.
uncooked long grain ricecoconut milk (canned)water
Add rice, coconut milk, water, and salt; bring to a boil. Reduce to low, cover, and cook 16-18 minutes.
lime juice
Turn off heat and rest covered 5 minutes. Fluff with a fork, stir in lime juice.
almondscilantro
Top with toasted almonds and cilantro before serving.