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Side Dish
Tomato Rice |
This recipe was inspired by
Kumudha Venkatesan, of Canton, MI (USA).
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Yield: four portions
Ingredients:
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2 c. |
water |
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1 c. |
rice |
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1 Tbsp. |
butter |
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1 tsp. |
cumin seeds |
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1 each |
small onion, chopped |
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1 each |
large tomato, chopped |
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1 tsp. |
curry powder |
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2 Tbsp. |
coriander leaves, chopped |
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to taste |
salt |
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Procedure:
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.
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