Toasted Guatemalan Pepita and Sesame Seed Rice Pilaf

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fragrant white rice cooked with toasted pumpkin seeds, sesame seeds, and aromatic spices for a nutty, textured side dish. This latin american-inspired rice & grains (gluten free) ready in about 35 minutes pairs long grain white rice, vegetable oil, pumpkin seeds (pepitas) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Latin American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear. Drain well.
  2. Step 2: Heat 3 tbsp vegetable oil in a medium saucepan over medium heat. Add 1/3 cup pumpkin seeds and 2 tbsp sesame seeds, stirring constantly until seeds are golden and fragrant, about 3 minutes.
  3. Step 3: Add 2 minced garlic cloves to the seeds and sauté for 30 seconds until aromatic, careful not to burn.
  4. Step 4: Stir in the rinsed rice and toast it with seeds and garlic for 2 minutes, stirring frequently until rice edges turn opaque.
  5. Step 5: Pour in 3 cups chicken or vegetable broth, add 1 bay leaf, 1 tsp salt, and 1/4 tsp black pepper. Bring to a boil over high heat.
  6. Step 6: Once boiling, reduce heat to low, cover tightly, and simmer for 18 minutes without lifting the lid.
  7. Step 7: Remove from heat, keep covered and let steam for 5 minutes. Discard bay leaf, fluff rice with a fork and stir in 2 tbsp chopped fresh cilantro leaves before serving.

Frequently asked questions

How long does Toasted Guatemalan Pepita and Sesame Seed Rice Pilaf take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Toasted Guatemalan Pepita and Sesame Seed Rice Pilaf?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.

Can I substitute ingredients in Toasted Guatemalan Pepita and Sesame Seed Rice Pilaf?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Toasted Guatemalan Pepita and Sesame Seed Rice Pilaf for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Toasted Guatemalan Pepita and Sesame Seed Rice Pilaf gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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