Green Rice with Toasted Pumpkin Seeds

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.

Prep Time



Total Time






Pumpkin Seeds
cup raw unsalted hulled pumpkin seeds (pepitas), pine nuts or slivered almonds
tablespoon olive oil
cup tightly packed fresh cilantro (stems and leaves)
cup tightly packed fresh parsley (stems and leaves)
medium green bell pepper, coarsely chopped (1 cup)
small onion, chopped (1/3 cup)
cloves garlic, finely chopped
jalapeño chile, seeded
1 1/2
teaspoons salt
teaspoon ground cumin
2 3/4
cups water
tablespoons olive oil
1 1/2
cups uncooked regular long-grain rice
  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.
Makes 10 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 360mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 1g,
    • Sugars 0g),
  • Protein 5g;
Percent Daily Value*:
    • 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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.