Halloween Rice

2 cups long-grain rice, rinsed

Recipe and photo by Sara Newberry

3 cups vegetable or chicken stock, or as needed

1 cup pumpkin

1 can black beans, drained and rinsed

1 cup frozen corn 

1 cup shredded Cheddar cheese

Cilantro, for garnish (optional)

Salt and pepper to taste 

In a Dutch oven, stir together rice, stock and pumpkin. Heat over medium until liquid begins to boil, then reduce heat to low and cover. Cook until rice is tender, about 10 minutes. (Check halfway and add additional liquid if needed.)

Remove from heat and stir in black beans, corn and cheese. Season with salt and pepper. Garnish with cilantro if desired.