Description
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!
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- ½ cups Onion, Diced
- 1 Tablespoon Garlic, Minced
- 1 pound 90% Lean Ground Chicken
- 2-½ cups Reduced Sodium Vegetable Broth
- 1 cup Long Grain Brown Rice
- ¾ cups Canned Pumpkin Puree
- ¾ teaspoons Salt
- Pepper
- 4 cups Packed Spinach Roughly Chopped
- ½ cups Parmesan Cheese, Grated
Preparation
Heat olive oil in a large pot over medium/high heat. Add onion and garlic and cook until fragrant, only about 1 minute. Add chicken and cook just until browned, about 3–4 minutes.
Add vegetable broth, rice, pumpkin, salt, and pepper and stir until combined. Turn heat up to high and bring mixture to a boil. Once boiling, boil 1 minute, then reduce heat to low. Cover pot and simmer until water is absorbed and rice is tender, about 1 hour.
Stir in chopped spinach. Cover and cook until wilted, about 2–3 minutes. Sprinkle Parmesan over top, cover and cook until melted, only 2–3 minutes. Devour.
