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Ingredients
2 ⅓ cups onion, chopped
1 teaspoon canola oil
¾ cup long-grain rice
2 cloves garlic, chopped
1 tablespoon ginger, coarsely grated ginger
1 teaspoon cumin
½ teaspoon coriander
1 jalapeño
1 28-ounce can no-salt-added whole tomatoes
¾ cup carrots, peeled and sliced
3 cups cauliflower, cut into bite-size florets
2 to 2 ¼ cups chopped red bell pepper
⅛ teaspoon salt
Freshly ground black pepper
2 tablespoons cilantro, chopped
Preparation
- Step 1
Heat nonstick skillet large enough to hold all the ingredients except the rice to medium-high, and add oil. Add onion to skillet and sauté until it begins to soften.
- Step 2
Combine rice and 1 ½ cups water in heavy-bottomed pot. Bring to a boil; reduce heat to simmer; cover, and cook rice until it is tender, a total of 17 minutes.
- Step 3
Add garlic, ginger, cumin and coriander to the skillet and continue cooking over medium heat. Add half or more of the jalapeño to pan, depending your heat preference. Squeeze tomatoes between your fingers before adding them to the skillet, and then cover the pan.
- Step 4
Add carrots and cauliflower to the pan and continue cooking.
- Step 5
Add the peppers and continue cooking until the vegetables are soft. Season with salt and pepper.
- Step 6
When rice and vegetables are ready, spoon rice into center of the plate, and top with vegetables. Garnish with cilantro.
Private Notes