Bombay Rice and Peas

Total Time
45 mins
15 mins

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

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  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

5 5

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.

5 5

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