Pasilla-Spiced Pumpkin Basmati

• 2 cups Basmati Rice, Dry
• 4 cups Water
• 4 Tablespoons Butter, Divided
• 1 Tablespoon Turmeric
• 3 teaspoons Ground Pasilla Negro Chili, Divided
• 1 teaspoon Salt
• 4 cups Cubed Sugar Pie Pumpkin (from 1 Pumpkin)
• 1/2 teaspoons Cumin
• 1/4 teaspoons Black Pepper
• 2 teaspoons Brown Sugar
• 1 cup Frozen Peas
• Cilantro For Garnish

1. 1. Put the basmati rice, water, 2 tablespoons butter, turmeric, 1 teaspoon ground pasilla negro chili, and the salt in a rice cooker. Press 'cook'!
2. 2. Carefully halve the sugar pie pumpkin. Scoop out the seeds and stringy innards, and microwave the halves for 4 minutes each. This will make the pieces much more tender and easy to cube.
3. 3. Cut the pumpkin flesh into small cubes, discarding the rind. You should have about 4 cups of cubes.
4. 4. Heat the remaining 2 tablespoons butter in a skillet over medium high heat. Once the butter is fully melted and bubbling, add the pumpkin cubes, cumin, black pepper, remaining 2 teaspoons pasilla negro chili, brown sugar, and salt to taste. Cook for 3-4 minutes, taste and adjust the seasoning. Set the pumpkin aside.
5. 5. When the rice is done, stir in the frozen peas and cooked pumpkin. Garnishwith some cilantro.

basmati rice, water, butter, turmeric, ground pasilla negro chili, salt, sugar pie, cumin, ubc, brown sugar, frozen peas, cilantro

Taken from tastykitchen.com/recipes/sidedishes/pasilla-spiced-pumpkin-basmati/ (may not work)