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Rice: Jalapeno-Pumpkin Pilaf

Source of Recipe

500 More Fat-Free Recipes


List of Ingredients

3 cups chopped pumpkin
1/4 cup low salt chicken broth
1 medium onion, diced
1 medium red bell pepper, cored and chopped
1 jalapeno pepper, seeded, minced
1 cup chiopped zucchini
1 cup chopped yellow summer squash
3 scallions, minced
1/2 teaspoon ground black pepper
1 1/2 cups uncooked white rice
3 cups water
1/2 cup chopped fresh parsley


Recipe

Preheat oven to 350 degrees. Place pumpkin in a caserole and bake until just tender, about 30 minutes. Heat broth in a large saucepan. Add onion, red bell pepper, jalapeno, zucchini, yellow squash and scallions, and saute until veggies are just tender, about 5 minutes. Stir in black pepper and rice, and continue to saute for an additional 1 minute.
Add water, bring to a boil, reduce heat, and simmer until rice is tender, about 20 minutes. Combine the pumpkin and rice mixture in a large bowl. Toss gently, sprinkle with parsley and serve.