Squash & Red Pepper Pilaf

Heat the olive oil in a large skillet over medium heat. Choose a skillet that has a lid. Saute the squash, bell pepper, onions, bay leaf, salt and freshly ground pepper for 10 minutes, or until the vegetables begin to brown.

Add the rice and stir until the grains are coated in oil. Add the water and bring to a boil. Reduce the heat to low and cook, covered, for 20 minutes. Remove the skillet from the heat and let it stand, covered, for 10 minutes. Fluff with a fork, check the seasoning and sprinkle with the toasted pepitas.

(Recipe adapted from Gourmet Magazine. See related blog post link for full credit.)