Description
Hearty red rice simmered with tomatoes and fragrant spices. Topped with crunchy pistachios and creamy avocado for a vibrant, flavorful bowl.
Ingredients
Units
Scale
- 1 cups (237 ml) rice of choice (brown, red, or white)
- 2.5 cups (592 ml) water
- 1 pinch salt
- 2 tbsp olive oil
- 1 tsp cumin powder
- 1 can diced tomatoes
- 0.25 cups (59 ml) shelled pistachios
- 1 handful cilantro
- Pinch flaky sea salt
- 1 avocado
Instructions
- Place water, rice, 1 tablespoon of olive oil, and a pinch of salt in a pot. Bring to a boil, lower heat to medium, and cook until most of the water has been absorbed.
- Cover pot and cook for 20-30 minutes over low heat. Adjust cooking time depending on the type of rice (longer, about 30 minutes for brown or red rice, or shorter, 15-20 minutes for white rice). Taste for seasoning and doneness.
- If rice is not done, add half a cup of water at a time and continue to cook over low heat until rice is soft with a little bit of a chew.
- Add canned tomatoes and cumin powder to the rice pot. Stir, then cook over low heat for another 5-7 minutes.
- Add the remaining tablespoon of olive oil, pistachios, cilantro (if using), and a pinch of flaky sea salt.
- Serve in a bowl with avocado slices.
Notes
- For a deeper flavor, toast the cumin powder in a dry pan for 1 minute before adding it to the rice.
- If you don’t have pistachios, toasted slivered almonds or pumpkin seeds make a great substitute.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 8