Prep 45 mins
Cook 1 hr 30 mins
The inspiration for this dish came from Cookgirl's recipe for Sopa Seca, which I'd made with wonderful results. I had a can of lite coconut milk to use, so I figured I'd get a little experimental with the Sopa Seca ingredients but use the same technique for preparing the rice. It was so good, I wanted to save the recipe to make again.
- 1 1⁄2 cups long grain rice
- 1 (14 ounce) can diced tomatoes with jalapenos, undrained
- 2 garlic cloves
- 1⁄2 large onion, coarsely chopped
- 2 -3 teaspoons curry powder
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 teaspoon whole cumin seed (optional)
- 1 teaspoon black mustard seeds (optional)
- 1 (14 ounce) can light coconut milk
- 1 1⁄2 cups frozen peas
- Place rice in a bowl and cover with boiling water. Stir once and let sit for 10 minutes.
- Drain rice and place on a cookie sheet to dry for at least 20-30 minutes (I use paper towels under the rice.).
- Place garlic, onion, tomatoes and curry powder in blender or food processor and puree.
- Heat a large non-stick skillet over medium heat. Add vegetable oil and butter. Add rice to skillet and cook, stirring constantly, until rice begins to turn golden.
- Add cumin seeds and mustard seeds if using, and saute until they release their scent.
- Add pureed tomato mixture, frozen peas and coconut milk. Stir well to combine, adding a little additional water if necessary. Cover and turn heat down to low. Let rice cook for 15-20 minutes, stirring once or twice, just to make sure it isn't sticking to the bottom of the skillet.
- Remove pan from heat and let steam for 15-20 minutes.