TOMATO RICE
An aromatic, tomato based rice dish that is perfect for lunches, dinners and even for breakfast the next day!
Servings: 2 people
Calories: 585kcal
Ingredients
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 2 green chilies finely chopped
- 3 cloves of garlic minced
- 1 tsp Kashmiri chili powder optional
- 1 small red onion finely chopped
- 2 medium tomatoes finely chopped
- 2 cups white rice cooked and cooled
- 1 tsp salt (or to taste)
- 1 Fresh cilantro leaves chopped for garnishing
Instructions
- Heat oil in a pan and add cumin and crushed black peppercorns. Sauté for a minute until fragrant.
- Add the minced garlic and chopped green chilies and stir.
- Add the chopped onion & mix well. Cover and cook for 3 mins.
- Add the chopped tomatoes, Kashmiri red chili powder(Optional)and salt, mix well. Cover and cook until well cooked and combine, for about 2-3 minutes.
- Add a couple stems of Cilantro and sauté for 1 minute.
- Finally, add the rice, season with salt(if needed) and mix well. Cover and cook on low heat for 3-5 mins.
- Garnish with chopped cilantro leaves and serve hot.
Video
Notes
1. Take care to not overcook the tomatoes.
2. Adjust the quantity of chilies to suit your taste preference, use of Kashmiri chili powder is optional.
3. I have used long grained basmati rice for this recipe.