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Brown rice and pink beans combine with freshly steamed pumpkin to create a tasty dish that is highly nutritious. This recipe can easily be converted into a vegetarian entree by omitting the bacon and substituting with a 6 ounce can of sliced mushrooms sautéed in an additional tablespoon of olive oil.
Hearty Pumpkin Spice n' Rice
1/2 pound sliced bacon, diced
1 large onion, chopped
1 tablespoon olive oil
2 cups steamed fresh pumpkin
1/2 cup fresh cilantro

2 cups uncooked long grain brown rice
1 teaspoon salt
4 cups water

2 cans (15 ounces each) pink beans, rinsed
1 can (6 ounces) tomato paste
1 can (12 ounces) diced, stewed tomatoes
1 cup salsa/picante sauce
3 garlic cloves, minced
1 teaspoon red pepper flakes
1-1/4 teaspoons ground cumin
1 teaspoon onion powder
1/2 cup Spanish olives

Lime wedges
In large rice pot, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, cook onion until translucent. Remove and set aside. Add oil to drippings in skillets. Add water and rice and bring to a boil. Reduce heat; add salt. Cover and simmer for 40 minutes or until rice is tender.
Transfer onion to a food processor or blender. In two or more batches, add the pumpkin and fresh cilantro and purée until smooth.
Return purée to a large saucepan and combine all remaining ingredients except for lime wedges. Bring to a boil; reduce heat. Simmer, uncovered, for 30 minutes. Serve over rice.
Garnish with lime wedge.

Servings: 8 servings

Nutritional information per serving

No nutrition information available

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