Tomato Basmati Rice
Traditional to Indian cuisine, fragrant basmati rice is super flavorful, but if you can’t find it, use jasmine rice instead. Makes 6 servings (3 cups) Total time: 30 minutes
1/2 cup sliced scallion whites 11/2 tsp. each ground cumin and coriander 2 Tbsp. olive oil 1 cup dry basmati rice ADD: 11/2 cups water
1 can diced tomatoes (14.5 oz.), drained 1/4 cup chopped scallion greens Salt and black pepper to taste
Sweat scallion whites, cumin, and coriander in oil in a saucepan over medium-low heat until scallion whites soften, 5 minutes. Stir in rice to coat.
Add water, increase heat to high, and bring to a boil. Cover pan, reduce heat to low, and simmer rice until tender and liquid is absorbed, 15–20 minutes. Stir in tomatoes and scallion greens. Season rice with salt and pepper. Per serving 173 cal; 5g total fat (1g sat); 0mg chol; 156mg sodium; 29g carb; 2g fiber; 3g protein