Rice with Summer Squash, Red Peppers, and Roasted Pepitas

This was a nice side dish and I could use up some of my zucchini. I used water instead of broth and sunflower seeds instead of pepitas.

Bon Appetit, June 2009

6 Servings

2 tbsp 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 oz)

3 cups low-salt chicken broth

3 tbsp roasted salted shelled pumpkin seeds

3 tbsp finely chopped fresh Italian parsley

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; saute until vegetables begin to soften, about 3 minutes. Add rice; saute 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.