Step 1

On medium heat, in a dutch oven or casserole dish begin to sautee the scallion, onion and garlic until transparent.

Step 2

Then add your all purpose seasoning, black pepper, sprigs of thyme, pimento berries, scotch bonnet and continue to cook and stir for another 1-2 minutes.

Step 3

Add the pumpkin along with the vegetable stock and finally add the rice grains.

Step 4

Bring to a rolling boil before adding the butter and reducing the heat to medium/low.

Step 5

Put the lid on the pot and allow the rice and pumpkin to cook through for 25-30minutes.

Step 6

Leave the rice to cook for the given time, don't stir the rice or the grains will fall apart. The rice will be fluffy with liquid asborbed completely.

Step 7

Once the rice is cooked, adjust for salt levels if needed