Green Rice with Toasted Pumpkin Seeds

 

Ingredients

Pumpkin Seeds

• 1/3

  cup raw unsalted hulled pumpkin seeds (pepitas), pine nuts or slivered almonds
• 1

  tablespoon olive oil

Rice

• 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

1 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.

2 In food processor or blender, puree cilantro, parsley, bell pepper, onion, garlic, chile, salt, cumin and water until smooth; set aside.

• • 
    

3 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.