Black Bean Basmati Rice with Pumpkin Seeds

  • Yield 6 servings

Here is a hearty recipe using some pantry staples: basmati rice, pumpkin seeds and black beans. You may add diced tofu or cooked diced chicken or seafood, if you wish.


2 teaspoons pure olive or canola oil
1 medium onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced or 1/2 teaspoon dried red chili flakes
1 medium tomato, diced
1 1/2 cups uncooked basmati or Texmati rice
1 cup low-sodium tomato juice
2 cups water
1 (15-ounce) can black beans, rinsed and drained
1/2 cup raw pumpkin seeds, lightly toasted*
2 tablespoons minced cilantro
1/2 teaspoon salt
Juice of 1 lime


  1. Heat olive oil or canola oil in a large saucepan over medium-high heat. Add onions, garlic, jalapeno or dried red chili flakes and tomatoes; saute 1 minute. Add rice and saute 1 minute. Add tomato juice and water, bring to a boil. Reduce heat and simmer, covered, 20 minutes.
  2. Add black beans, pumpkin seeds, cilantro and salt. Squeeze lime over rice. Remove from heat and allow to sit 5 minutes. Then, fluff with a spoon and serve.
*To toast pumpkin seeds: Preheat oven to 375 degrees. Place pumpkin seeds in a single layer on a baking sheet and bake 15 minutes or until seeds turn golden. If you have more than you need for the recipe, you can lightly salt the remaining seeds and eat them as a snack.



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