A New Beat
November 30, 2020
Sweet Potato Side Dish
November 30, 2020
Tomato Rice
Recipe Type - Entree
Serving(s) - 2
Cook Time - 20 min
Prep Time - 10 min
Dietary Restrictions - Vegan
Ingredients:
- 4 cups cooked rice (can be fresh or leftover)
- 2 large tomatoes, chopped
- 1 large garlic clove, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp black peppercorns
- ¼ tsp mustard seeds
- 2 tbsp of peanuts or cashews (raw or roasted)
- 1 Green Chili (jalapeno is good), cut in large pieces so that the seeds are still mostly contained (optional)
- Cilantro
Directions:
- Take a large, heavy bottomed pan and heat.
- Add cooking oil to coat bottom of pan.
- Once oil is hot, add the cut chili and let it blister.
- If you have raw peanuts or cashews, add them now so that they brown.
- Add the garlic.
- Before the garlic burns, add the tomatoes.
- Salt generously- maybe ½ tsp coarse Kosher salt
- At first there will be lots of water as the juices cook out of the tomatoes. Cook until the water cooks out and the tomatoes become like a paste, pulling away from the pan. Usually about 10 minutes.
- While the tomatoes are cooking out, take the cumin, coriander, mustard, and peppercorn seeds and grind to a coarse powder.
- Once the tomatoes have cooked out, add the peanuts/cashews (if not added in step 4); add the spice powder. Mix well.
- Take the cooked rice and add to the tomato mixture. Again mix well.
- Add cut cilantro (stems and leaves, my preference).
- Serve hot or cold- both delicious.
Recipe's Story:
This is a great dish if you have left-over rice and don’t know what to do with it. It is a weekend brunch or evening- I have no idea what to eat- dish in my house. If not made spicy, kids seem to enjoy it too.