Directions:
- Place rice in a bowl and cover with boiling water. Stir once and let sit for 10 minutes.
- Drain rice and place on a cookie sheet to dry for at least 20-30 minutes (I use paper towels under the rice.).
- Place garlic, onion, tomatoes and curry powder in blender or food processor and puree.
- Heat a large non-stick skillet over medium heat. Add vegetable oil and butter. Add rice to skillet and cook, stirring constantly, until rice begins to turn golden.
- Add cumin seeds and mustard seeds if using, and saute until they release their scent.
- Add pureed tomato mixture, frozen peas and coconut milk. Stir well to combine, adding a little additional water if necessary. Cover and turn heat down to low. Let rice cook for 15-20 minutes, stirring once or twice, just to make sure it isn't sticking to the bottom of the skillet.
- Remove pan from heat and let steam for 15-20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.65 Kcal (664 kJ) | ||
| Calories from fat | 106.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.86g | 18% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 58.68mg | 2% | |
| Potassium | 178.93mg | 4% | |
| Total Carbs | 11.02g | 4% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 3.43g | 7% | |
| Vitamin C | 12.2mg | 20% | |
| Iron | 1.9mg | 11% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 163.05 Kcal (683 kJ) | ||
| Calories from fat | 109.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.19g | 18% | |
|---|---|---|---|
| Cholesterol | 7.84mg | 3% | |
| Sodium | 60.31mg | 2% | |
| Potassium | 183.89mg | 4% | |
| Total Carbs | 11.33g | 4% | |
| Sugars | 3.89g | 15% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 3.52g | 7% | |
| Vitamin C | 12.6mg | 20% | |
| Iron | 2mg | 11% | |
| Calcium | 33.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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