Pumpkin and Cowpea Rice
A comforting one-pot rice dish where tender cowpeas and sweet pumpkin chunks mingle with fluffy grains. This home-style favorite brings together the earthy sweetness of pumpkin with the subtle bite of cowpeas, all bound by savory pork.
Story
This traditional family recipe turns everyday ingredients into something truly special. The secret lies in cooking the rice until perfectly fluffy while letting the pumpkin and cowpeas contribute their own flavors to every spoonful.
Ingredients
long-grain rice
2 cups
fresh cowpeas (yardlong beans)
1 cup, cut into 2-inch pieces
pumpkin or butternut squash
1 cup, peeled and cubed
pork belly
4 oz, thinly sliced
shallots
2, minced
vegetable oil
2 tablespoons
salt
to taste
white pepper
a pinch
water
2 cups
Instructions
1
Rinse and soak the rice
Rinse the rice thoroughly until the water runs clear. Soak in fresh water for 30 minutes, then drain well. This preparation ensures the grains cook up light and fluffy.
2
Brown the pork and aromatics
Heat oil in a large heavy-bottomed pot over medium heat. Add the pork slices and cook until they release their fat and develop golden edges, about 4 minutes. Toss in the minced shallots and stir until fragrant and softened, about 1 minute.
3
Add vegetables and rice
Add the cowpea pieces and pumpkin cubes to the pot. Stir gently to combine with the pork. Spread the drained rice in an even layer across the top.
4
Simmer until tender
Pour in the water — it should sit just slightly above the rice level. Season with salt and a pinch of white pepper. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes without opening the lid.
5
Fluff and serve
Turn off the heat and let the pot rest, covered, for 5 minutes. This allows steam to finish cooking any remaining bits. Fluff gently with a fork, mixing the pumpkin and cowpeas throughout the rice. Serve hot as a main dish.
