This rice casserole only requires one pot, under 10 ingredients and has lots of cheesy, pumpkin taste! It's an easy, gluten free, healthy fall dinner that the whole family will love!
Course Dinner, Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 4-6 servings
Calories 429kcal
Author FoodFaithFitness
Ingredients
1TbspExtra-virgin olive oil
1/2CupOniondiced
1TbspGarlicminced
1Lb90% lean ground chicken
2 1/2CupsReduced-sodium vegetable broth
1CupLong-grain brown rice
3/4CupCanned pumpkin puree
3/4tspSalt
Pepper
4CupsPacked spinachroughly chopped
1/2CupParmesan cheesegrated
Instructions
Heat the olive oil in a large pot over medium/high heat.
Add in the onion and garlic and cook until fragrant, only about 1 minute.
Add in the chicken and cook just until browned, about 3-4 minutes.
Add in the vegetable broth, rice, pumpkin, salt, and pepper and stir until combined. Turn the heat up to high and bring the mixture to a boil.
Once boiling, boil 1 minute, then reduce the heat to low, cover the pot and simmer until the water is absorbed and the rice is tender, about 1 hour.
Stir in the chopped spinach, cover and cook until wilted, about 2-3 minutes.
Sprinkle the Parmesan over top, cover and cook until melted, only 2-3 minutes.