Pumpkin Rice and Apricots

1 tablespoon of olive oil
1 medium onion, peeled and finely chopped
6 cups of peeled, 1 inch cubed pumpkin*
3/4 cup of chopped, dried apricots
3/4 cup water
1 cup cooked rice (preferably organic brown)
* can substitute butternut squash or sweet potatoes

1.Heat the olive oil in a large skillet or frying pan on a medium heat. Add onion and cook, stirring occasionally until it begins to brown. Add the cubed pumpkin and stir.
2. Add chopped apricots and cook gently for a minute or so. Stir gently and add 3/4 cup water. Cover and simmer for 15 minutes.
3. Add cooked rice and cook another 10 minutes, or until pumpkin is tender and rice is thoroughly hot. Stir often whilst simmering.