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Rice with Summer Squash, Red Peppers, and Roasted Pepitas
- 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:View on Epicurious
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