Spicy Tomato Brown Rice

By • March 11, 2014 0 Comments

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Author Notes: A comforting, tangy & spicy rice dish that takes inspiration from South Indian flavorsShuchi

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Serves 4

  • 2 cups cooked brown rice
  • 1 small onion, sliced lengthwise
  • 4 plum tomatoes, diced
  • 1 cup mixed peppers, diced
  • 2 dried chilies
  • 6 curry leaves
  • 2 cloves of garlic, crushed
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon corainder powder
  • 1/2 teaspoon garam masala [or 1 tsp curry powder]
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon tomato paste
  • 4 tablespoons light olive oil
  • 1/4 bunch mint leaves, roughly chopped
  • Salt to taste
  1. Heat oil in a pan.
  2. Add mustard seeds, dried chilies, curry leaves, garlic and ginger and cook till the seeds begin to splutter.
  3. Add onions and cook for another few minutes till they turn translucent.
  4. Add the tomatoes, green pepper and all the dry spices. Turn flame to medium-low, cover and cook till the tomatoes are tender.
  5. Uncover and add the tomato paste along with ½ cup water. Cook till the mixture begins to simmer.
  6. Add the rice & mint leaves. Mix well, adjust seasoning and cook for a few minutes till the rice has absorbed any excess liquid.
  7. Serve hot with a dash of yogurt and crispy poppadams.

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