GREEN RICE WITH TOASTED PUMPKIN SEEDS

Green Rice with Toasted Pumpkin Seeds image

Fresh herbs and vegetables add flavor and color to this rice recipe that's ready in 40 minutes - a perfect side dish.

Provided by By Betty Crocker Kitchens

Time 40m

Yield 10

Number Of Ingredients 13

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

Steps:

In 8-inch skillet, heat pumpkin seeds and 1 tablespoon oil over medium heat about 3 minutes, stirring occasionally, until seeds are lightly toasted. (Watch carefully-they can burn quickly.) Use slotted spoon to remove pumpkin seeds from pan and cool on paper towel-lined plate.
In food processor or blender, puree cilantro, parsley, bell pepper, onion, garlic, chile, salt, cumin and water until smooth; set aside.
In 3-quart saucepan, heat 3 tablespoons oil over medium heat until hot. Add rice and cook 3 minutes, stirring occasionally, until slightly translucent around edges. Add pureed liquid and heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed. Fluff with fork and stir in pumpkin seeds. Serve hot.

Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g