Pumpkin and Cranberries with Rice

Pumpkin and Cranberries with Rice

robertlagestee 0

"This dish combines the spice of pumpkin and sweetness of cranberries. For vegetarians and carnivores because any type of meat (like chicken or beef) can be added."
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1 h 10 m servings 602 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 124.8g
  • 40%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat sunflower oil in a large pot over medium-high heat. Saute onions in hot oil until golden, 5 to 10 minutes. Add rice to onions and cook until fragrant, about 1 minute.
  3. Stir water, pumpkin, beans, cranberries, and vegetable bouillon into rice mixture. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes, stirring occasionally. Pour rice mixture into a large baking dish and cover with aluminum foil.
  4. Bake in the preheated oven until water is absorbed and rice is tender, about 45 minutes. Stir chives into rice mixture and season with salt and pepper.