Rice with Summer Squash, Red Peppers, and Roasted Pepitas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A sprinkling of pepitas (pumpkin seeds) adds color and crunch to this delicious side dish. Ingredients:
2 tablespoons olive oil |
1 small onion, finely chopped (about 1 1/4 cups) |
1 red bell pepper, cut into 1/2-inch cubes |
1 medium yellow zucchini or crookneck squash, cut into 1/2-inch cubes |
1 medium green zucchini, cut into 1/2-inch cubes |
1 1/2 cups long-grain white rice (about 10 ounces) |
3 cups low-salt chicken broth |
3 tablespoons roasted salted shelled pumpkin seeds |
3 tablespoons finely chopped italian parsley |
Directions:
1. Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.
2. * Available at many supermarkets and at natural foods stores and Latin markets.
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