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Pumpkin and Cranberries with Rice

"This dish combines the spice of pumpkin and sweetness of cranberries. For vegetarians and carnivores due to the fact any form of meat (like hen or beef) can be introduced."

Ingredients :

2 tablespoons sunflower oil
2 crimson onions, chopped
1 half cups raw brown rice
3 cups water
1 small pumpkin - peeled, seeded, and reduce into small cubes
1 (14 ounce) can chili beans, tired
7 oz dried cranberries
1 half cubes vegetable bouillon
2 tablespoons chopped clean chives, or to taste
salt and ground black pepper to flavor

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H10M

Preheat oven to 350 stages F (a hundred seventy five degrees C).
Heat sunflower oil in a big pot over medium-excessive warmness. Saute onions in hot oil till golden, five to ten minutes. Add rice to onions and prepare dinner until aromatic, about 1 minute.
Stir water, pumpkin, beans, cranberries, and vegetable bouillon into rice combination. Bring combination to a boil, lessen heat to low, and simmer for five minutes, stirring sometimes. Pour rice aggregate right into a huge baking dish and cover with aluminum foil.
Bake in the preheated oven until water is absorbed and rice is smooth, about forty five minutes. Stir chives into rice aggregate and season with salt and pepper.

Notes :

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