Green Rice with Toasted Pumpkin Seeds

Ingredients

• 0.3 cup slivered almonds raw unsalted hulled (pepitas)
• 1 tablespoon olive oil 
• 0.5 cup cilantro leaves fresh packed (stems and leaves)
• 0.5 cup parsley fresh packed (stems and leaves)
• 1 cup bell pepper green coarsely chopped
• 0.3 cup onion chopped
• 2 cloves garlic finely chopped
• 1  jalapeno seeded
• 1.5 teaspoons salt 
• 0.3 teaspoon ground cumin 
• 2.8 cups water 
• 3 tablespoons olive oil 
• 1.5 cups rice long-grain uncooked

Equipment

• food processor
• frying pan
• paper towels
• sauce pan
• blender
• slotted spoon

Directions

1. 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.
2. In food processor or blender, puree cilantro, parsley, bell pepper, onion, garlic, chile, salt, cumin and water until smooth; set aside.
3. In 3-quart saucepan, heat 3 tablespoons oil over medium heat until hot.
4. Add rice and cook 3 minutes, stirring occasionally, until slightly translucent around edges.
5. 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.
6. Serve hot.