Touch Hearts to Rate
2 votes | 4989 views

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.

Prep time:
Cook time:
Servings: 4-6 Servings


Cost per serving $2.06 view details
  • 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


  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.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Jul 12 »
Today - Jul 12
July 13 - 19
July 20 - 26
Jul 27 - Aug 02
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 223g
Recipe makes 4 servings
Calories 200  
Calories from Fat 163 82%
Total Fat 18.91g 24%
Saturated Fat 1.71g 7%
Trans Fat 0.55g  
Cholesterol 0mg 0%
Sodium 914mg 38%
Potassium 190mg 5%
Total Carbs 7.48g 2%
Dietary Fiber 1.1g 4%
Sugars 4.11g 3%
Protein 2.41g 4%



  • Judy Fisher
    September 5, 2009
    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!


    • Farrell May Podgorsek
      July 31, 2013
      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
        August 18, 2012
        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
          August 18, 2012
          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
            August 30, 2009
            This looks fantastic, Farrell! I'll definitely try it soon!

            Leave a review or comment