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- 1 tbsp. olive oil
- 1 onion, chopped
- 1 medium zucchini, chopped
- 1 chayote squash, peeled, seeded, and chopped
- 1 red bell pepper, chopped
- 1 tsp. ground cumin
- 1 1/2 c. cooked brown rice, chilled
- 1 c. pumpkin seeds, toasted
- 1/2 tsp. salt
- 2 tbsp. chopped fresh cilantro
- 1 tsp. freshly grated lime zest
Directions
-
- Step 1In a large nonstick skillet, heat the oil over medium-high heat. Cook the onion, zucchini, squash, pepper, and cumin, stirring, for 5 minutes, or until tender-crisp.
- Step 2Add the rice and cook, stirring often, for 2 minutes, or until lightly toasted.
- Step 3Stir in the pumpkin seeds and salt and cook for 1 minute. Remove from the heat and stir in the cilantro and lime zest.
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,
, Mexican,Fried
, Mitch MandelAdvertisement – Continue Reading Below1 tbsp. olive oil1 onion, chopped1 medium zucchini, chopped1 chayote squash, peeled, seeded, and chopped1 red bell pepper, chopped1 tsp. ground cumin1 1/2 c. cooked brown rice, chilled1 c. pumpkin seeds, toasted1/2 tsp. salt2 tbsp. chopped fresh cilantro1 tsp. freshly grated lime zestDirectionsStep 1In a large nonstick skillet, heat the oil
, http://www.edamam.com/ontologies/edamam.owl#recipe_490218121b36e07daeb5a31795f4eaba
, 6
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, Sugar-Conscious,Vegan,Vegetarian,Pescatarian,Mediterranean,DASH,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 medium zucchini, chopped
- 1 chayote squash, peeled, seeded, and chopped
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 1/2 cups cooked brown rice, chilled
- 1 cup pumpkin seeds, toasted
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon freshly grated lime zest
,
, Mitch MandelAdvertisement – Continue Reading Below1 tbsp. olive oil1 onion, chopped1 medium zucchini, chopped1 chayote squash, peeled, seeded, and chopped1 red bell pepper, chopped1 tsp. ground cumin1 1/2 c. cooked brown rice, chilled1 c. pumpkin seeds, toasted1/2 tsp. salt2 tbsp. chopped fresh cilantro1 tsp. freshly grated lime zestDirectionsStep 1In a large nonstick skillet, heat the oil over medium-high heat. Cook the onion, zucchini, squash, pepper, and cumin, stirring, for 5 minutes, or until tender-crisp.Step 2Add the rice and cook, stirring often, for 2 minutes, or until lightly toasted.Step 3Stir in the pumpkin seeds and salt and cook for 1 minute. Remove from the heat and stir in the cilantro and lime zest.Advertisement – Continue Reading BelowAdvertisement – Continue Reading Below
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