Light, spicy brown rice with tomatoes is quick to make with leftover rice.
By Shuchi Mittal
On a day so white,
That welcoming spice
In a meal so light.
It adds a kick
To an energy drain,
This cold cold weather
Does freeze the brain!
Warm & fragrant
You want that spoon,
Fill your mouth shamelessly
And just swoon….”
- 2 cups brown rice, boiled (leftover rice from your Chinese takeout works well too)
- 1 small red onion, sliced lengthwise
- 4 plum tomatoes, diced
- ½ green pepper, diced
- 2 dried red chilies
- 6-7 curry leaves
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon roasted cumin powder
- ½ teaspoon mustard seeds
- 1 tablespoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- 1 tablespoon tomato paste
- 3 tablespoons light olive oil
- A bunch of fresh mint leaves, roughly chopped
- Salt to taste
- Heat oil in a pan. Add mustard seeds, chilies, curry leaves, garlic and ginger and cook till the seeds begin to splutter.
- Add onions and cook for another few minutes till they turn translucent.
- Now add the tomatoes, green pepper and all the dry spices. Turn flame to medium-low, cover and cook till the tomatoes are tender.
- Uncover and add the tomato paste along with ½ cup water.
- Cook till the mixture begins to simmer and then add the rice & mint leaves.
- Mix well, adjust seasoning and cook for a few minutes till the rice has absorbed any excess liquid.
- Serve hot with a dash of yogurt and crispy poppadams.
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.