Lunch Time Yet? Dominican Pumpkin Rice


I am Haitian-Turks Islander and I love everything Caribbean, one thing I cannot live without is my Caribbean dishes.  Today I share a true marvel, as it is very traditional, very old and very rare nowadays.

Dominican pumpkin rice is a quick and tasty dish, the flesh of the West Indian pumpkin is thick and velvety and adds wonderful texture: Pumpkin rice or “locrio de pava” in Spanish (literally translated as “female turkey rice”) is, far from a poultry rice, as we have many, a very vegetarian recipe. As many other Dominican dishes, it started out in our countryside as a survival dish. The original recipe is not much more than pumpkin, rice and salt.


  • 2 cups white rice.
  • 2 lbs. pumpkin (you may use any creamy variety of squash or pumpkin) peeled and cut in squares.
  • 2 cups water.
  • 1 red onion cut in slices.
  • A bush of chives.
  • 1 bouillon cube (You may substitute by using 1 cup of chicken broth and 1 cup of water instead of 2 cups of water or if you want to keep it vegetarian by using a stick of celery and a spoonful of garlic)
  • Salt to taste.


  • Heat some oil and stir fry your pumpkin, bouillon and onion. (A sofrito) Allow to cook for one minute, then add the water. When it boils add the rice and stir until it dries. Then cover, lower the fire and allow to cook at low fire for 25 minutes. Serve and finely chop some chives to decorate (and add flavor).


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