Total Time
Prep 45 mins
Cook 15 mins

Brown rice is substituted for the more typically used basmati rice in this classic dish from southwestern India.

Ingredients Nutrition


  1. Heat oil in a large nonstick skillet over medium heat. Add onions and garlic.
  2. Sprinkle with coriander, cumin, clobes, cinnamon, and jalapeno.
  3. Cook, stirring frequently, 5 minutes.
  4. Add peas, tomatoes, salt and pepper. Mix well so that spices are evenly distributed. Cover and cook 5 minutes.
  5. Add rice. Cook, stirring constanly, until mixture is well blended and rice is hot.
  6. Top each serving with chopped fresh cilantro, if desired.
Most Helpful

Easy, tasty, somewhat spicy, but not fiery. Made brown rice the day before after soaking for 2 hours, then used chicken broth in a rice cooker, so today it was a piece of cake to make this recipe. I love that this makes a huge pot of vegetable rice, I'm freezing my leftovers. Made for The Wild Bunch of ZWT8 for its trip to India.

KateL August 21, 2012

I used a brown and wild rice mix, since that was what I had, otherwise, as recipe. Simple, tasty, colourful and much enjoyed, thank you Morgainegeiser! made for ZWT8

Karen Elizabeth August 20, 2012