Green Rice with Toasted Pumpkin Seeds

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

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

2e03d5ba-5204-485c-98ef-bbe755e082ca

Prep Time 20 min
Total Time 40 min
Servings 10

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

Why it Works: Separate Rice is Nice All rice begins its life surrounded by a thin coating called bran. When milled, this outer layer is removed to expose the raw grain. To improve appearance, most rice in the United States is polished using a series of wire brushes or spinning drums. Although this process results in a beautiful, stark white grain, it also causes a thin layer of rice starch to accumulate on the surface. When rice is cooked, this outer starch layer mixes with water and causes the grains of rice to stick together. If you’d rather your rice grains were separate and fluffy, you have several options. You can wash the rice to remove residual starch, but this takes time. The best technique is to first cook the rice in hot oil. Coating every grain, the oil forms a nonstick coating resulting in fluffy rice every time.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 360mg; 360%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 1g 1% Sugars 0g 0% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 15%;
Calcium: 2%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;