Spicy Mexican Rice Recipes

Ingredients :

1.75 cups water

2.5 cups quick-cooking brown rice

pinch salt and freshly ground black pepper

pinch cayenne pepper

2 tsp ground cumin

2 tsp canola oil

1/3 cup hulled green pumpkin seeds

2 tbsp minced cilantro

Method :

1. In a medium saucepan over high heat, bring water to a boil. Add rice; cover, reduce heat, and cook 10 minutes. Remove from heat and uncover. Add salt, pepper, cayenne pepper, and cumin. Set aside.

2. Heat oil in small heavy skillet over medium heat. Add pumpkin seeds and cook 3 minutes or until lightly toasted, shaking pan frequently. Transfer seeds to a paper towel to drain. Fluff rice with a fork; stir in pumpkin seeds and cilantro or parsley.

Serves 4

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