Toasted Guatemalan Pepita and Sesame Seed Rice Pilaf

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Fragrant white rice cooked with toasted pumpkin seeds, sesame seeds, and aromatic spices for a nutty, textured side dish. This Latin American-inspired rice and grain recipe (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.

Ingredients

• 1 1/2 cups long grain white rice
• 3 tbsp vegetable oil
• 1/3 cup pumpkin seeds (pepitas)
• 2 tbsp sesame seeds
• 2 minced garlic cloves
• 3 cups chicken or vegetable broth
• 1 bay leaf
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro leaves

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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.