Monday, October 8, 2012

Spicy Tomato Rice

 I know I should be thinking pumpkins this week, but my mind is full of tomatoes.  I mentioned the other day that I got a great deal on loads of organic tomatoes so I had to work quickly to use them up in several different dishes before my great deal turned into a great loss.   I had some brown rice in the fridge so decided to pair them up together and this Spicy Tomato Rice was the result.  My husband ate it with some grilled meat on the side and I enjoyed it with a salad.  So get ready for some more tomato dishes this week.

2-3 large tomatoes chopped
1/2 a medium onion sliced or chopped
4-5 cups brown rice (or white) *** use leftover cold rice for best results
10-12 curry leaves
1-2 green chilies (or 1/2 green bell pepper diced)
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
red chili flakes to taste
1/2 tsp turmeric powder
1 Tbs ginger/garlic paste (or half of each separately)

Heat 2 Tbs canola oil in pan.  Add curry leaves, cumin seeds and mustard seeds to fry for 30-45 seconds on medium-high heat.  Next add onions, chilies (or peppers) and ginger/garlic paste and fry for another 1-2 minutes.

  Then add the chopped tomatoes, salt, turmeric powder and red chili flakes. Cook ingredients together for 5 minutes.  When juices come out of tomatoes add cold rice and stir fry them together.
  Allow rice to heat up for 5-7 minutes and plump up with the tomato juices.  Taste for seasoning and serve hot.  Enjoy.

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