You are here: Home » Recipes » Black Bean Basmati Rice with Pumpkin Seeds Black Bean Basmati Rice with Pumpkin Seeds Recipe by Relish Contributor 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. PrintEmail Ingredients 2 teaspoons pure olive or canola oil1 medium onion, chopped2 garlic cloves, minced1 jalapeno pepper, seeded and minced or 1/2 teaspoon dried red chili flakes1 medium tomato, diced1 1/2 cups uncooked basmati or Texmati rice1 cup low-sodium tomato juice2 cups water1 (15-ounce) can black beans, rinsed and drained1/2 cup raw pumpkin seeds, lightly toasted*2 tablespoons minced cilantro1/2 teaspoon salt Juice of 1 lime Instructions 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. 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.