Rice with tomatoes & spinach
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Basmati rice |
| 10 | ounces | Frozen spinach |
| 2 | smalls | Tomatoes |
| 1 | small | Onion, sliced thinly |
| ¼ | teaspoon | Turmeric |
| 1 | teaspoon | Coriander & cumin seeds, roasted |
| 1 | teaspoon | Salt |
Directions
Wash & drain rice. Cover with water & soak for 30 minutes. Cook spinach according to package instructions. Chop finely. Chop the tomatoes.
Heat oil in a skillet & add onion. Stir & fry onion until it is evenly browned. Add rice & turn heat to low. Stir & fry for 2 minutes. Now put in spinach, tomatoes, turmeric, coriander & cumin mixture & salt. Stir gently to mix & keep stirring for 1 minute. Add 2 cups water & bring to a boil. Cover very tightly, turn heat to low & cook for 25 minutes. Uncover & stir rice gently, leaving crust on the very bottom alone. Cover & cook for another 10 minutes over very low heat.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 05-04-95