One Pot Rice Casserole with Pumpkin
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!
Servings 4 -6 servings
- 1 Tbsp Extra-virgin olive oil
- 1/2 Cup Onion diced
- 1 Tbsp Garlic minced
- 1 Lb 90% lean ground chicken
- 2 1/2 Cups Reduced-sodium vegetable broth
- 1 Cup Long-grain brown rice
- 3/4 Cup Canned pumpkin puree
- 3/4 tsp Salt
- 4 Cups Packed spinach roughly chopped
- 1/2 Cup Parmesan cheese grated
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.
Calories: 429kcal | Carbohydrates: 41.8g | Protein: 29.7g | Fat: 16.7g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3.6g | Cholesterol: 99.9mg | Sodium: 886mg | Potassium: 139.4mg | Fiber: 4.7g | Sugar: 4.8g