Savory beef chunks simmered with calabaza pumpkin and parboiled rice for a rich texture.
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Season the beef with green seasoning, onions, and Worcestershire sauce, then marinate for at least 2 hours or overnight.
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and add the brown sugar.
Allow the sugar to melt and bubble until it turns a dark amber-brown color, but do not let it burn or smoke excessively.
Add the seasoned beef to the caramelized sugar and stir constantly to coat the meat evenly until browned on all sides.
Stir in the cubed pumpkin and pigeon peas, cooking for 5 minutes until the pumpkin begins to soften slightly.
Add the rice to the pot and stir well to ensure every grain is coated in the oil and caramel base.
Pour in the coconut milk and beef stock, then place the whole scotch bonnet pepper on top without cutting it.
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes until the liquid is absorbed and the rice is tender.
