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Indian tomato Rice
Ingredients
  • 2 to 3 C. leftover cooked basmati rice
  • 1/4 C. canola oil
  • 1 t. black mustard seeds
  • 1/4 t. ground turmeric
  • 6 fresh or frozen curry leaves optional/available in Indian markets or grow your own
  • 1/4 to 1/2 t. red pepper flakes to your taste and heat tolerance
  • 2 cloves garlic thinly sliced
  • 1 small yellow onion minced
  • 3 plum tomatoes cored and roughly chopped
  • 1/4 t. asafoetida optional--it is an aquired taste/available in Indian markets
  • Kosher salt to taste
  • 1/4 C. chopped cilantro
  • Sliced tomatoes to garnish
  • Chopped red chiles to garnish
Instructions
  1. Heat oil in a large pan over medium-high heat. Add black mustard seeds, turmeric, curry leaves and chile flakes and cook until seeds pop. (Be careful here. Tiny bursting mustard seeds can burn.) This will take 1 to 2 minutes. Add garlic slices, onion and chopped tomatoes. Cook until tomatoes become soft and release their juices. This will take 6 to 8 minutes. Add asafoetida (if using) and salt. Stir rice into the spice/tomato mixture and continue to saute until the flavors permeate the rice.
  2. Serve rice garnished with chopped cilantro and chopped red chiles (optional). Enjoy. This is a wonderful rice dish.