1/2 Photos of Bombay Rice and Peas
Brown rice is substituted for the more typically used basmati rice in this classic dish from southwestern India.
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- 2 teaspoons vegetable oil
- 1/2 cup onion, chopped
- 1 garlic clove, crushed
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1 jalapeno pepper (optional)
- 1 (10 ounce) package frozen green peas
- 1 large tomato, coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups brown rice, cooked
- 2 tablespoons cilantro, fresh chopped
- 1Heat oil in a large nonstick skillet over medium heat. Add onions and garlic.
- 2Sprinkle with coriander, cumin, clobes, cinnamon, and jalapeno.
- 3Cook, stirring frequently, 5 minutes.
- 4Add peas, tomatoes, salt and pepper. Mix well so that spices are evenly distributed. Cover and cook 5 minutes.
- 5Add rice. Cook, stirring constanly, until mixture is well blended and rice is hot.
- 6Top each serving with chopped fresh cilantro, if desired.
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Nutritional Facts for Bombay Rice and Peas
Serving Size: 1 (230 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 436.9
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 298.0 mg
- Total Carbohydrate 86.4 g
- Dietary Fiber 8.0 g
- Sugars 6.5 g
- Protein 12.4 g