Scallop Rice with Pumpkin and Herbs

For 4
Swanson Clear Chicken Broth 250ml
rice (rinsed and drained well) 200g
small scallops 200g
pumpkin (peeled and cut into 1cm cubes) 150g
onion (chopped) ½
chopped chives ½ tsp
cheese powder Some
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.
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.