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.