Bombay Rice and Peas

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

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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 tomatoes, coarsely chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 3  cups brown rice, cooked
• 2  tablespoons cilantro, fresh chopped

Directions

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.