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.

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