Spinach & Pumpkin Rice-One Pot

Spinach & Pumpkin Rice is a hearty, comforting one-skillet meal that brings together some of the most beloved flavors of island cooking. Fragrant basmati rice simmers gently in creamy coconut, absorbing the sweetness of pumpkin and the earthy freshness of spinach while juicy green-seasoned chicken rests on top. The result is a rich, aromatic dish where every bite carries warmth, depth, and the unmistakable taste of Caribbean home cooking.

What makes this recipe especially satisfying is the balance of flavors and textures. The coconut cream gives the rice a soft, creamy body, while the pumpkin melts slightly into the grains creating subtle sweetness. Spinach adds color and freshness, and the golden-browned chicken thighs bring savory richness and bold seasoning from the green seasoning marinade. Together, they create a comforting contrast of creamy rice and tender, well-seasoned meat.

Inspired by Trini-style one-pot rice dishes like pumpkin rice, bhaji rice, and coconut rice, this recipe blends familiar island ingredients into an easy, budget-friendly meal that works beautifully for weeknight dinners or meal prep. Everything cooks in one skillet, meaning less cleanup and more flavor as the chicken juices soak into the rice. It’s cozy, nourishing, and deeply satisfying.

INGREDIENT DETAILS
Basmati Rice (1½ cups, washed)
Basmati rice provides long, fluffy grains that stay separate while absorbing the coconut and vegetable flavors beautifully.

Spinach (1¼ cups chopped)
Spinach adds color, light earthiness, and nutrients while softening gently into the rice as it cooks.

Pumpkin (1 cup chopped)
Pumpkin brings natural sweetness and a creamy texture that blends into the rice as it softens.

Coconut Cream (1 cup)
Coconut cream enriches the rice with silky texture and a mild tropical sweetness that ties the dish together.

Water (1½ cups)
Water helps cook the rice while balancing the richness of the coconut cream.

Onion (½ medium, chopped)
Onion adds aromatic depth and subtle sweetness that forms the base flavor of the rice.

Garlic (3 cloves, minced)
Garlic provides bold savory aroma and enhances the overall flavor of the dish.

Oil (2 tablespoons for rice)
Oil helps sauté the aromatics and vegetables while adding richness to the base.

Salt
Salt balances the sweetness of the pumpkin and coconut while enhancing the flavors of the rice.

Chicken Thighs (6 small)
Chicken thighs stay juicy and tender while developing golden flavor as they brown in the skillet.

Green Seasoning (3 tablespoons)
Green seasoning infuses the chicken with classic Caribbean herbal flavor from ingredients like chadon beni, garlic, and herbs.

Oil for Chicken (3–4 tablespoons)
Oil helps achieve a golden crust on the chicken while preventing sticking during cooking.

Turmeric (1 teaspoon)
Turmeric adds warm color and subtle earthy flavor to the chicken seasoning.

Black Pepper (½ teaspoon)
Black pepper adds gentle warmth and balances the richness of the dish.

Paprika (½ teaspoon)
Paprika contributes mild smokiness and color to the seasoned chicken.

Salt for Chicken (1½ teaspoons)
Salt deeply seasons the chicken and enhances the marinade flavors.

INGREDIENT ALTERNATIVES

Basmati Rice
– Jasmine rice
– Long grain white rice

Spinach
– Callaloo (bhaji leaves)
– Kale, finely chopped

Pumpkin
– Butternut squash
– Sweet potato

Coconut Cream
– Coconut milk
– Evaporated milk + a splash of coconut milk

Water
– Chicken stock
– Vegetable broth

Onion
– Shallots
– Green onions

Garlic
– Garlic paste
– Roasted garlic

Oil (for rice)
– Coconut oil
– Butter

Salt
– Sea salt
– Garlic salt

Chicken Thighs
– Chicken drumsticks
– Boneless chicken thighs

Green Seasoning
– Store-bought Caribbean seasoning blend
– Garlic, chadon beni, scallion, and thyme mixture

Oil for Chicken
– Coconut oil
– Vegetable oil

Turmeric
– Curry powder
– Saffron powder (very small amount)

Black Pepper
– White pepper
– Crushed peppercorns

Paprika
– Smoked paprika
– Cayenne pepper (for more heat)

Salt for Chicken
– Sea salt
– All-purpose seasoning

GREEN SEASONING Recipe

Print Recipe

Spinach & Pumpkin Rice-One Pot

Author: 3bcc10 Cooking Method: One and Done Recipes, Trini Faves Courses: Main Course Recipe Keys: Corn Free Dairy Free Egg Free Nut Free Soy Free

Difficulty: Intermediate Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Servings: 4

Description

This Caribbean-style one-skillet rice dish combines pumpkin, spinach, and aromatic basmati rice topped with juicy well seasoned chicken thighs. A comforting, flavorful meal that’s perfect for weeknights or meal prep.

For the Chicken

Servings

• 6 small chicken thighs, cleaned

• 3 tbsp green seasoning see recipe above

• 3 -4 tbsp olive or coconut oil

• 1 tsp turmeric

• 1 ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

For Rice

• 1 ½ cups basmati rice, washed
• 1 ¼ cup chopped spinach
• 1 cup chopped pumpkin
• 1 cup coconut cream
• 1 ½ cups water
• ½ medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp oil
• Salt to taste

Instructions

1. Season the cleaned chicken thighs with green seasoning, turmeric, salt, black pepper, and paprika. Rub the seasoning thoroughly into the chicken and allow it to marinate for at least one to two hours, or overnight for deeper flavor.
2. Heat oil in a large skillet over medium-high heat until hot. Place the chicken thighs skin-side down in the skillet and allow them to cook undisturbed for several minutes until the skin becomes lightly golden and fragrant. Turn the chicken over and add about ¼ cup of water to the skillet. Cover and allow the chicken to cook for about 20–22 minutes until fully cooked and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside, reserving the flavorful juices in the pan.
3. Add the remaining oil to the skillet if needed and sauté the chopped onion and minced garlic until fragrant and slightly softened. Stir in the chopped pumpkin and spinach, mixing well so the vegetables coat with the aromatics. Cook for several minutes until the pumpkin begins to soften slightly and the spinach wilts.
4. Add the washed basmati rice to the skillet and stir gently to coat the grains with the vegetable mixture. Allow the rice to toast lightly for a minute, which helps enhance its flavor.

5. Pour in the coconut cream and water, season lightly with salt and black pepper, add the hot pepper and bring the mixture to a gentle simmer. Reduce the heat to low and allow the rice to cook uncovered for about 10–12 minutes until most of the liquid has absorbed and the rice is nearly tender.

6. Turn off the heat and place the cooked chicken thighs on top of the rice, along with any juices from the skillet. Cover the pan and allow the rice to rest for an additional 5–10 minutes so it can absorb the remaining moisture and flavors.
7. Fluff the rice gently with a fork before serving, allowing the pumpkin, spinach, and coconut-infused grains to mix lightly with the chicken juices.

Note

Cut the pumpkin into small cubes so it softens evenly while the rice cooks. Frozen spinach works perfectly for this recipe and saves prep time; simply thaw and squeeze out excess water before adding.

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water or coconut milk to loosen the rice.

This dish also freezes well. Portion the rice and chicken into containers and freeze for up to two months for quick reheated meals.

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