Recipe information
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
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Preparation
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.