Ingredients
1/3
cup raw unsalted hulled pumpkin seeds (pepitas), pine nuts or slivered almonds
1
tablespoon olive oil
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
Preparation
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.
In food processor or blender, puree cilantro, parsley, bell pepper, onion, garlic, chile, salt, cumin and water until smooth; set aside.
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.
