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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a simple rice dish but very flavorful. I like to use Basmati, but any long grain rice is good. Depending what other dishes I serve it with I sometimes add a chopped chili pepper. Ingredients:
2 ounces butter |
1 large finely chopped onion |
2 cloves garlic, crushed |
1 inch ginger, grated |
1 large sweet red pepper, finely chopped |
12 ounces long grain rice, washed and rinsed until the water runs clear and drained |
1 lb tomato, skinned and chopped |
1 teaspoon salt |
1 teaspoon ground cumin |
fresh ground black pepper |
600 ml boiling water |
4 tablespoons finely sliced green onions |
1 -2 tablespoon finely chopped parsley (optional) |
Directions:
1. Melt the butter in a large saucepan, you need one with a lid, add the onion, garlic and ginger, fry until the onion is soft but do not brown.
2. Add the red pepper and fry for another minute.
3. Stir in the rice, then the tomatoes, salt, cumin, pepper and the water.
4. Bring to the boil, cover the pan, reduce the heat as low as possible and simmer for 15-20 minutes, until the rice is tender and the liquid absorbed.
5. Spoon into a serving dish and sprinkle with the garnish.
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