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Side Dish
Tomato Rice

This recipe was inspired by
Kumudha Venkatesan, of Canton, MI (USA).

Yield: four portions


2 c. water
1 c. rice
1 Tbsp. butter
1 tsp. cumin seeds
1 each small onion, chopped
1 each large tomato, chopped
1 tsp. curry powder
2 Tbsp. coriander leaves, chopped
to taste salt

Heat water over high heat in small saucepan until it boils. Add rice and reduce heat to low. Cover and cook until water is absorbed and the rice is fluffy; set aside.

In a small saucepan, heat butter over medium-high heat until melted. Add cumin seeds and chopped onion and stir to combine. Sauté for 3-4 minutes, until the onion has softened and is translucent.

Add tomatoes and curry powder and cook for another 3-4 minutes. Season with salt and stir the mixture well. Remove from heat.

Add cooked rice to the mixture and stir to combine.

Garnish the dish with coriander leaves and serve warm.