Rice with Summer Squash, Red Peppers, and Roasted Peppers

Name: Rice with Summer Squash, Red Peppers, and Roasted Peppers
Yield: 6 Servings
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped (about 1¼ cups); 1 red bell pepper, cut into ½" cubes; 1 medium yellow zucchini or crookneck squash, cut into ½" cubes; 1 medium green zucchini, cut into ½" cubes; 1½ 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 fresh Italian parsley

By Diane Rossen WorthingtonPhotography by Gentl Hyers

April 15, 2009

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Recipe notes