Heat 1 tbsp. of olive oil, stir-fry onion till soft, add rice and pumpkin and slightly stir-fry. Pour in Swanson Clear Chicken Broth, stir well and bring it to a boil.
2
Add scallops and chopped chives and stir while cooking, cook until sauce reduce. Bake for 5 mins with lid on, remove the cover and mix with cheese powder. Serve.
If you prefer the rice more moist, add some more water and adjust to your personal preference.
