Recipe by Pets'R'us
This is a simple rice dish but very flavorful. I like to use Basmati, but any long grain rice is good. Depending what other dishes I serve it with I sometimes add a chopped chili pepper.
Top Review by Susie D
I used a can of diced tomatoes & the mini chopper to satisfy a young diner's preference for "no chunky tomatoes", but otherwise followed the recipe. The rice has a nice spicy/smoky flavor without being hot. I served it with chicken/veggie kabobs, salad, and melon, but it would be perfect with Indian or even paired with some Tex-Mex dishes. Made in memory of Pet"R"us July 2011.
- 2 ounces butter
- 1 large finely chopped onion
- 2 cloves garlic, crushed
- 1 inch ginger, grated
- 1 large sweet red pepper, finely chopped
- 12 ounces long grain rice, washed and rinsed until the water runs clear and drained
- 1 lb tomatoes, skinned and chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- fresh ground black pepper
- 600 ml boiling water
- 4 tablespoons finely sliced green onions
- 1 -2 tablespoon finely chopped parsley (optional)
Directions See How It's Made
- Melt the butter in a large saucepan, you need one with a lid, add the onion, garlic and ginger, fry until the onion is soft but do not brown.
- Add the red pepper and fry for another minute.
- Stir in the rice, then the tomatoes, salt, cumin, pepper and the water.
- Bring to the boil, cover the pan, reduce the heat as low as possible and simmer for 15-20 minutes, until the rice is tender and the liquid absorbed.
- Spoon into a serving dish and sprinkle with the garnish.