Sausage and Pumpkin Fried Rice

Instructions

1. Pour rice into a fine mesh sieve or strainer and rinse well. Add water to a medium sized sauce pan and bring to a simmer.
2. Cover and reduce heat to low. Cook rice for 15 minutes, or until tender/firm. Drain any excess liquid.
3. Spread rice out on a baking sheet in a thin layer and place in freezer for 20 minutes, or until completely cool.
4. Heat an empty skillet over medium high. Add sausage, stir to break apart and brown well, about 5 minutes.
5. Add chopped onion, then cook another 3 to 4 minutes to soften onions. Remove sausage and onions from hot skillet and reserve in serving dish.
6. Add half of oil and pumpkin to hot pan. Return to burner, stir to coat and sear pumpkin, about 4 to 5 minutes.
7. Add corn, sauté for 1 to 2 minutes. Remove pumpkin and corn from pan to serving dish with sausage mixture. Return hot pan to burner.
8. Add remaining oil, rice and adobo seasoning. Sear briefly, just to brown rice slightly. Add sausage/pumpkin mixture to pan and stir to combine.
9. Top with fresh cilantro just before serving.
10. Chef's note: When fresh pumpkin is not in season, this is delicious made with butternut squash. Perfect as main dish for dinner, or as a gluten free dressing alternative for the holidays.