Rice and Vegetables with Diced Tomatoes
Ingredients:
- 1 c White Rice short grain
- 1 tsp Sea Salt divided
- 0.50 tsp Ground Black Pepper
- 1.50 c Water
- 1 c Onions medium, chopped
- 1 stalks Celery chopped
- 0.25 tsp Turmeric
- 1 Zucchini chopped
- 1 tbsp Olive Oil
- 14 oz Diced Tomatoes small diced
- 1 tbsp Butter
- 0.50 tsp Mustard Seeds whole brown
- 0.50 tsp Cumin whole seeds
- 2 cloves Garlic chopped
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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