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  • Pueblo Rice

    2 votes
    Pueblo Rice
    Prep time:
    Cook time:
    Servings: 4-6 Servings
    by Farrell May Podgorsek
    54 recipes
    		 >
    We love this rice. It is excellent served hot or cold. It is a slightly modified version of the Pueblo Rice from the Hell's Backbone Grill restaurant in Boulder, Utah, one of the best restaurants we have ever eaten at. You can modify the vegetables seasonally. I have used blanched diced corn, green peppers, and sauteed squash. The key is to have the vegetables in small dice and the wonderful dressing. This rice refrigerates beautifully and leftovers make a great lunch, topped with some leftover chicken or fish.

    Ingredients

    • 2 1/2 cups water
    • 1/2 tsp salt
    • 1 Tb margarine or butter
    • 1 cup rinsed brown Basmati or jasmine rice
    • 1/2 cup toasted pine nuts
    • 1/3 cup toasted pepitas
    • 1/2 red bell pepper, minced
    • roasted corn from one cob or 1/3 cup frozen or canned corn, thawed
    • 1/3 cup orange juice, fresh or from concentrate
    • juice from one lime
    • 2 Tb canola or vegetable oil
    • 2 tsp dried coriander
    • 1 tsp salt
    • Italian parsley or cilantro, for garnish

    Directions

    1. Bring the water and salt to a boil. Stir in the margarine or butter and the rice. Cover and cook over very low heat until the water is absorbed, 35-50 minutes. Remove from the heat and let stand for 10 minutes with a paper towel under the lid to collect moisture. Transfer rice to a large bowl or serving dish.
    2. Dressing:
    3. If using canned or frozen corn, saute it in 2 tsp oil until browned. Set aside.
    4. In a small bowl whisk the juices, oil, coriander and salt together.
    5. To the rice add the pine nuts, pepitas, red pepper and corn. Toss very gently to blend. Sprinkle the dressing over the rice mixture, tossing gently to evenly distribute the dressing. Transfer to a serving dish if you haven't already put it in one and garnish with chopped parsley or cilantro.

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    Reviews

    • Judy Fisher
      Judy Fisher
      Farrell, we enjoyed this rice dish so much when we had dinner at your home. Can't wait to try it at mine. Thanks for sharing it! Looking forward to seeing you for another delicious dinner!

      Comments

      • Farrell May Podgorsek
        Farrell May Podgorsek
        Dena, I somehow missed all the notifications of questions on my recipes. So sorry. Pepitas are roasted pumpkin seeds. You can leave them out or substitute another toasted, salted seed such as sunflower or pine nut.
        • Farrell May Podgorsek
          Farrell May Podgorsek
          Pepitas are roasted pumpkin seeds. You can leave them out if you can't find them, but they add a nice crunch and flavor. They are not The same variety as a typical Halloween pumpkin. You could substitute roasted and salted sunflower seeds, but I encourage you to look for them. Wikipedia has a full explanation of them

          • Dena
            Dena
            Hello I would love to try this but can someone tell me what "pepitas" are please.. in Canada, at least what I've found, is that we lack so many mexican ingredients and they are way more expensive than in the USA groceries..what a shame as we love mexican food! I try to stock up with things that will keep when we're in the US !!! Thanks! Dena :)
            • John Spottiswood
              John Spottiswood
              This looks fantastic, Farrell! I'll definitely try it soon!

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