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    • September 12, 2017 in Recipes

    Tomato Basmati Rice


    2 tablespoons olive oil

    1 bunch sliced scallion whites

    1/2 tablespoon ground cumin

    1/2 tablespoon ground coriander

    1 cup dry basmati rice

    2 cups water

    1 can diced tomatoes

    1 bunch chopped scallion greens



    Sweat the scallion whites, cumin and coriander in oil in a saucepan over medium-low heat until the scallions soften (5 minutes).

    Stir in rice to coat.

    Add water, turn up the heat to high and bring to a boil.  Cover pan, and reduce heat to low.  Simmer until liquid is absorbed, about 20 minutes.

    Stir in tomatoes and scallion greens.  Season with salt to taste.