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Chef with red wine glass


Yield: Makes 6 to 8 servings.

• 1 cup finely chopped red pepper
• 1/2 cup chopped onion
• 1/4 cup olive oil
• 1 cup uncooked U.S. arborio or medium grain rice
• 1 3/4 cups chicken broth, undiluted
• 4 cups water
• 1 1/2 cups pumpkin
• 6 slices hickory smoked bacon, cooked and crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon pumpkin pie spice

Cook pepper and onion in oil in skillet over medium-high heat until soft.

Add rice; stir 2 to 3 minutes. Stir in broth. Cook, uncovered, stirring constantly, until broth is absorbed. Combine water and pumpkin; stir well. Continue stirring and adding pumpkin mixture, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, 20 to 25 minutes.

Stir in bacon, salt, white pepper and pie spice.
Stir 1 to 2 minutes.

Serve immediately.
Nutrition Facts
Calories 275   
Total Fat 14g 
Cholesterol 7mg 
Sodium 778mg 
Total Carbohydrate 30g 
Dietary Fiber 2g 
Protein 8g

USA Rice Federation (

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