Tomato Rice with Peas and Cashews
Tomato rice is a comforting and flavorful dish that comes together effortlessly. With fragrant basmati rice, fresh tomato puree, and aromatic spices, this dish is both nutritious and satisfying. Whether you’re cooking for yourself or your family, it’s a great go-to meal.
Equipment
- One Set of measuring cups
- Set of Measuring Spoons
- Cutting Boards and Knives
- Wok or wide pan
Ingredients
- 1 cup basmati rice or any long-grain rice
- 1 cup tomato puree
- 1 cup onions sliced
- 1 cup water
- 1 cup peas fresh or frozen(thawed)
- ¼ cup toasted cashews
- 1 teaspoon cumin seeds
- 1 bay leaf
- ½ teaspoon turmeric
- ½ teaspoon red chili powder optional
- 2 tablespoons oil
- 1 teaspoon salt or to taste
- Fresh cilantro for garnish
Instructions
- Rinse the basmati rice thoroughly and soak it for 30 minutes. Drain and set aside.
- Blend Tomatoes. You should have 1 cup tomato puree
- Dry roast cashew halves
- Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them splutter
- . Add onions and fry for a minute or so
- Add the drained rice and sauté for a minute until lightly toasted. Stir in the bay leaf.
- Pour in the tomato puree, mix well, and cook for a minute.
- pour in 1 cup of water, then add the peas, turmeric, chili powder, and salt. Stir to combine.
- Bring to a boil, then reduce the heat to low. Cover and let it simmer for 10-12 minutes, or until the rice is fully cooked and the liquid is absorbed.
- Turn off the heat and let it sit, covered, for 5 minutes. remove the lid and fluff
- Top with toasted cashews and fresh cilantro. Serve warm.
Video
Notes
1.Always rinse the rice before cooking to remove excess starch. 2. Toasting the cashews enhances their flavor and crunch. 3. Using a tight-fitting lid helps trap steam and cook the rice evenly. 4. Adjust water quantity depending on the rice variety you use. You can add more water if grains are not fully cooked 5. Try to add other veggies for variety like bell peppers, potatoes, carrots, etc