Prep 45 mins
Cook 15 mins
Brown rice is substituted for the more typically used basmati rice in this classic dish from southwestern India.
- 9.85 ml vegetable oil
- 118.29 ml onion, chopped
- 1 garlic clove, crushed
- 4.92 ml ground coriander
- 2.46 ml ground cumin
- 0.59 ml ground cloves
- 0.59 ml ground cinnamon
- 1 jalapeno pepper (optional)
- 283.49 g package frozen green peas
- 1 large tomatoes, coarsely chopped
- 2.46 ml salt
- 1.23 ml pepper
- 709.77 ml brown rice, cooked
- 29.58 ml cilantro, fresh chopped
- Heat oil in a large nonstick skillet over medium heat. Add onions and garlic.
- Sprinkle with coriander, cumin, clobes, cinnamon, and jalapeno.
- Cook, stirring frequently, 5 minutes.
- Add peas, tomatoes, salt and pepper. Mix well so that spices are evenly distributed. Cover and cook 5 minutes.
- Add rice. Cook, stirring constanly, until mixture is well blended and rice is hot.
- Top each serving with chopped fresh cilantro, if desired.
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.
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