Toasted Pepita and Spiced Tomato Rice Pilaf

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A fragrant rice pilaf infused with aromatic spices and toasted pumpkin seeds, inspired by Guatemalan flavors. This Latin American-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs long grain white rice, vegetable broth, roma tomatoes, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 cups vegetable broth
• 2 roma tomatoes, finely chopped
• 1 small white onion, finely diced
• 3 garlic cloves, minced
• 1/4 cup toasted pepitas (pumpkin seeds)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear, then drain well.
2. Step 2: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 small finely diced white onion and 3 minced garlic cloves. Sauté for 4-5 minutes until onion is translucent and fragrant.
3. Step 3: Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon smoked paprika. Cook for 1 minute to release aromas.
4. Step 4: Add 2 finely chopped roma tomatoes and cook for 3 minutes until softened, stirring frequently.
5. Step 5: Add the drained rice to the pan and stir to coat grains with the tomato and spice mixture.
6. Step 6: Pour in 3 cups vegetable broth and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed and rice is tender.
7. Step 7: Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork and gently fold in 1/4 cup toasted pepitas and 2 tablespoons chopped fresh cilantro before serving.