Rice and Vegetables with Diced Tomatoes - 20 Dishes

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Rice and Vegetables with Diced Tomatoes

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner, Lunch, Side Dish
Servings: 4 people
Calories: 273kcal

Ingredients:

Instructions:

  • Cook the short grain rice as usual with turmeric added, or use leftover rice.
  • While the rice is cooking, heat the oil and butter in a skillet on a medium flame.
  • When the butter is thoroughly melted, add the brown mustard and cumin seeds and cover.
  • When the mustard seeds start to pop and spatter, add the garlic, cover again and let cook another minute.
  • Add onion and celery, stir and cook until onion starts to turn transparent.
  • Add the zucchini, stir, and cook until zucchini is desired softness.
  • Add diced tomatoes, stir, and heat until thoroughly hot. Stir in the cooked rice and cook for 3 minutes to blend flavors. (If using leftover cold rice, heat until thoroughly hot, stirring occasionally.)

Nutrition

Calories: 273kcal | Carbohydrates: 47g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 638mg | Potassium: 452mg | Fiber: 2g | Sugar: 5g | Vitamin A: 350IU | Vitamin C: 21.7mg | Calcium: 70mg | Iron: 1.8mg
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