Arroz con Calabaza (Cuban Pumpkin Rice) is a delicious traditional Cuban dish that combines fluffy rice cooked with chunks of pumpkin, pork ribs, and corn.
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Taking advantage of pumpkin and corn season, this one-pot rice dish is seasoned with garlic, onion, and bell pepper and cooked in a flavorful pork rib broth. The slight sweetness from the pumpkin and corn makes this a perfect fall recipe to enjoy during the season. You can serve it as a side dish or as a main course since it is hearty and nutritious and includes pork ribs! Enjoy it with family and friends for a cozy dinner, at gatherings, potlucks, or even for Thanksgiving!
Along with this recipe, here are some other pumpkin recipes you may enjoy: Pumpkin Flan Dessert, Pumpkin Soup, Homemade Pumpkin Puree, and this delicious rice dish: Spanish Creamy Rice, as well as how to make White Rice.
What kind of Pumpkin do you use for Cuban Pumpkin Rice?
In Cuba, Cucurbita moschata is commonly used for this type of rice, It is known as Calabaza cubana or West Indian pumpkin. Although it looks different on the outside, its flavor is very similar to Butternut Squash.
For this recipe, I used Kabocha Squash, but you can also use Butternut Squash (which I actually find even more delicious for this recipe) or Hubbard Squash, try to choose one with dense flesh, as pumpkin with a high water content may fall apart during cooking.
What kind of rice do I use for Cuban Pumpkin Rice?
For this dish, I recommend using Basmati rice, which is a long-grain rice that cooks up light and fluffy, that is exactly how this rice should turn out and doesn’t become soggy or sticky.
If you use another kind of rice, it’s better to rinse it before cooking, this helps remove some of the excess starch, which we don’t need for this recipe, and helps keep the rice from becoming sticky.
If you use Basmati rice, there is no need to rinse it before cooking.
What kind of pot do I use to cook the Rice in?
I cooked mine for this recipe in a Dutch oven, but you can also use a rice cooker or any other pot that doesn’t stick to the bottom. If using a rice cooker, follow the cooking instructions for your specific rice cooker.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
For an easy way to reheat it, place the rice in the microwave and sprinkle a little water over the top to add some moisture. Or, my favorite way, reheat it in a skillet over medium-low heat, stirring occasionally until it is heated to your liking.
Ingredients for Cuban Pumpkin Rice
- 1 1/2 cups (230 g) diced squash or pumpkin
- 2 cups Basmati rice
- 1 lb small pork ribs
- 1/2 onion, finely diced
- 3 garlic cloves, crushed
- 1/2 red bell pepper, finely diced
- 2 tbsp tomato puree (Passata)
- 3 1/2 cups pork rib broth (from cooking the ribs)
- 1/2 cup frozen corn kernels
- 1 tsp annatto powder (to give the rice its yellow color)
- Olive oil
- Salt and pepper to taste
For cooking the pork ribs
- 1/2 onion, cut in half
- 2 garlic cloves
- 1 bay leaf
- 1/4 cup dry cooking wine
How to Make Cuban Pumpkin Rice
Cook the Pork Ribs First
1. Choose small pork ribs, season them with salt and pepper, and sear them in a Dutch oven or another non-stick pot with hot olive oil, browning them on both sides. Add the dry cooking wine and stir for a few minutes. Then add half an onion, cut in half, along with the garlic cloves and bay leaf. Stir to combine. Add enough water to completely cover the ribs and cook over medium heat for about 1 hour. This will make the ribs tender, and we will use the same flavorful broth to cook the rice.
2. Once the ribs are cooked, remove them from the pot and let the broth cool. Once cooled, you can strain the broth to remove the onion, garlic, and bay leaf, or simply remove them with kitchen tongs. Set the broth aside, as we will use it to cook the rice.
Cook the Rice
3. Once the broth has been transferred to another container, we will use the same Dutch oven to cook the rice. There is no need to wash the pot after cooking the ribs; the flavors left in the pot will add even more flavor to the rice. Add a drizzle of olive oil and sauté the crushed garlic, onion, and diced red bell pepper for a few minutes. Add the pork ribs and tomato puree and sauté for a few minutes more. Add the rice and stir to combine. Pour in 3 1/2 cups of the pork rib broth. If you don’t have enough broth, you can make up the difference with water. Add the annatto powder, salt, and pepper.
4. Add the diced pumpkin and corn kernels, and add more salt if needed. Bring everything to a boil, then reduce the heat to the lowest setting, cover, and cook for about 20 minutes if using a Dutch oven. Once the rice is cooked, turn off the heat and let it rest, covered, for another 10 minutes. After resting, remove the lid and gently fluff the rice with a fork. If you use a different type of pot, the cooking time may vary, and the rice may take closer to 15 minutes to cook. Once the rice is ready, you can garnish it with fresh parsley or cilantro, and it’s ready to enjoy!
Ingredients
Ingredients for Cuban Pumpkin Rice
- 1 1/2 cups (230 g) diced squash or pumpkin
- 2 cups Basmati rice
- 1 lb small pork ribs
- 1/2 onion finely diced
- 3 garlic cloves crushed
- 1/2 red bell pepper finely diced
- 2 tbsp tomato puree (Passata)
- 3 1/2 cups pork rib broth from cooking the ribs
- 1/2 cup frozen corn kernels
- 1 tsp annatto powder to give the rice its yellow color
- olive oil
- salt and pepper to taste
For cooking the pork ribs
- 1/2 onion cut in half
- 2 garlic cloves
- 1 bay leaf
- 1/4 cup dry cooking wine
Instructions
Cook the Pork Ribs First
- Choose small pork ribs, season them with salt and pepper, and sear them in a Dutch oven or another non-stick pot with hot olive oil, browning them on both sides. Add the dry cooking wine and stir for a few minutes. Then add half an onion, cut in half, along with the garlic cloves and bay leaf. Stir to combine. Add enough water to completely cover the ribs and cook over medium heat for about 1 hour. This will make the ribs tender, and we will use the same flavorful broth to cook the rice.
- Once the ribs are cooked, remove them from the pot and let the broth cool. Once cooled, you can strain the broth to remove the onion, garlic, and bay leaf, or simply remove them with kitchen tongs. Set the broth aside, as we will use it to cook the rice.
Cook the Rice
- Once the broth has been transferred to another container, we will use the same Dutch oven to cook the rice. There is no need to wash the pot after cooking the ribs; the flavors left in the pot will add even more flavor to the rice. Add a drizzle of olive oil and sauté the crushed garlic, onion, and diced red bell pepper for a few minutes. Add the pork ribs and tomato puree and sauté for a few minutes more. Add the rice and stir to combine. Pour in 3 1/2 cups of the pork rib broth. If you don’t have enough broth, you can make up the difference with water. Add the annatto powder, salt, and pepper.
- Add the diced pumpkin and corn kernels, and add more salt if needed. Bring everything to a boil, then reduce the heat to the lowest setting, cover, and cook for about 20 minutes if using a Dutch oven. Once the rice is cooked, turn off the heat and let it rest, covered, for another 10 minutes. After resting, remove the lid and gently fluff the rice with a fork. If you use a different type of pot, the cooking time may vary, and the rice may take closer to 15 minutes to cook. Once the rice is ready, you can garnish it with fresh parsley or cilantro, and it’s ready to enjoy!
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