Spicy Indian Tomato Rice with Basmati Rice, Corn, and Beans
🌟Main ingredient:Tomatoes
✨secondary ingredients: basmati-rice and corn
⏱️Cooking time: 15 minutes
🌶️Spice level: Very spicy
👨👩👦👦Number of diners: 2-4 Dinners
Ingredients
2
cups
cooked
basmati
rice
1
cup
canned
corn
kernels
1
cup
cooked
beans
(e.g.
kidney
beans
or
black
beans)
2
large
tomatoes,
diced
1
onion,
finely
chopped
2
cloves
garlic,
minced
1
green
chili
pepper,
finely
chopped
1
teaspoon
cumin
seeds
1
teaspoon
turmeric
powder
1
teaspoon
chili
powder
1
teaspoon
garam
masala
Salt
to
taste
2
tablespoons
vegetable
oil
Fresh
cilantro
for
garnish
Cooking steps
Heat vegetable oil in a large skillet over medium heat.
Add cumin seeds and let them sizzle for a few seconds until fragrant.
Add chopped onion, garlic, and green chili pepper. Sauté until onion turns translucent.
Add diced tomatoes and cook until they soften and release their juices.
Stir in turmeric powder, chili powder, and garam masala. Mix well.
Add corn kernels and cooked beans to the skillet. Stir to combine.
Add cooked basmati rice to the skillet. Mix gently to incorporate all ingredients.
Season with salt according to taste and cook for another 2-3 minutes, allowing flavors to meld.
Garnish with fresh cilantro leaves before serving.
Serve hot with a side of raita (yogurt sauce) or cucumber salad.
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