Cumin-Spiced Tomato Rice

• 份量: 6 servings
• 总时间: 50 minutes

配料

2½ tablespoons tomato paste

Kosher salt

2 tablespoons grapeseed or other neutral oil

2 teaspoons cumin seeds OR yellow or brown mustard seeds OR a combination

2 - 3 árbol chilies, broken in half, seeds discarded OR ¼ to ½ teaspoon red pepper flakes

2 medium garlic cloves, finely grated

1½ teaspoons finely grated fresh ginger

1½ cups basmati rice, rinsed and drained

1 pint cherry OR grape tomatoes, quartered

步骤

In a 2-cup liquid measuring cup or a small bowl, whisk together 2 cups water, the tomato paste and ¾ teaspoon salt. In a large saucepan over medium, combine the oil, cumin seeds, chilies, garlic and ginger. Cook, stirring, until the seeds begin to pop and the mixture is fragrant, about 1 minute.

Stir in the rice, coating the grains with oil. Stir in the tomato water and bring to a boil over medium-high. Cover, reduce to low and cook until the water has been absorbed, about 15 minutes.

Remove the pan from the heat. Quickly scatter the tomatoes over the rice and re-cover. Let stand for 10 minutes. Using a fork, fluff the rice, incorporating the tomatoes into it. Remove and discard the chilies, if used. Taste and season with salt.

Optional garnish: Chopped fresh cilantro