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Green Rice with Toasted Pumpkin Seeds
Green Rice with Toasted Pumpkin Seeds
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Prep Time:
20 minutes
Total Time:
40 minutes
Colorful herb and veggie rice side dish ready in 40 minutes.
Ingredients:
  • 1/3 cup raw unsalted hulled pumpkin seeds (pepitas), pine nuts or slivered almonds
  • 1 tablespoon olive oil
  • 1/2 cup tightly packed fresh cilantro (stems and leaves)
  • 1/2 cup tightly packed fresh parsley (stems and leaves)
  • 1 medium green bell pepper, coarsely chopped (1 cup)
  • 1 small onion, chopped (1/3 cup)
  • 2 cloves garlic, finely chopped
  • 1 jalapeño chile, seeded
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground cumin
  • 2 3/4 cups water
  • 3 tablespoons olive oil
  • 1 1/2 cups uncooked regular long-grain rice
Instructions:
  • Toast pumpkin seeds in an 8-inch skillet with 1 tablespoon of oil over medium heat for about 3 minutes, stirring occasionally, until lightly toasted. Be careful not to burn them. Remove seeds with a slotted spoon and allow them to cool on a paper towel-lined plate.
  • Combine cilantro, parsley, bell pepper, onion, garlic, chile, salt, cumin, and water in a food processor or blender and blend until smooth; then set aside.
  • In a 3-quart saucepan, warm 3 tablespoons of oil over medium heat until shimmering. Stir in the rice and cook for 3 minutes until slightly transparent at the edges. Pour in the pureed liquid and bring to a boil. Lower the heat, cover, and simmer for 20 minutes until all liquid is absorbed. Fluff the rice with a fork, then mix in the pumpkin seeds before serving piping hot.

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