Rice With Summer Squash, Red Peppers, And Roasted Pepitas
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Heat oil in heavy large saucepan over medium-high heat
2
Add onion and cook until soft, stirring frequently, about 4 minutes
3
Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes
4
Add rice; sauté 1 minute, stirring constantly
5
Sprinkle with salt and pepper
6
Add broth, increase heat to high, and bring to boil
7
Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes
8
Season to taste with salt and pepper
9
Stir in pumpkin seeds and parsley
10
Available at many supermarkets and at natural foods stores and Latin markets
11
Heat oil in heavy large saucepan over medium-high heat
12
Add onion and cook until soft, stirring frequently, about 4 minutes
13
Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes
14
Add rice; sauté 1 minute, stirring constantly
15
Sprinkle with salt and pepper
16
Add broth, increase heat to high, and bring to boil
17
Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes
18
Season to taste with salt and pepper
19
Stir in pumpkin seeds and parsley
20
Available at many supermarkets and at natural foods stores and Latin markets
21
Available at many supermarkets and at natural foods stores and Latin markets