Pasilla-Spiced Pumpkin Basmati

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. 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. Cut the pumpkin flesh into small cubes, discarding the rind. You should have about 4 cups of cubes.

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. When the rice is done, stir in the frozen peas and cooked pumpkin. Garnishwith some cilantro.