Photo: Pille R. Priske
Rice with Summer Squash, Red Peppers, and Roasted Pepitas
9 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
608
Calories
41g
Protein
19g
Fat
69g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Yellow Zucchini | 1 medium (113g) | 21 |
| Green Zucchini | 1 medium (113g) | 21 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons 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 ounces)
- 3 cups low-salt chicken broth
- 3 tablespoons roasted salted shelled pumpkin seeds*
- 3 tablespoons finely chopped Italian parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes