Tomato and Spinach Rice (v)

Tomato and Spinach Rice (v)

Light, fluffy basmati rice is cooked with onions, tomatoes and fresh spinach as well as a range of authentic aromatic spices. This dish makes a perfect accompaniment to be served alongside a hot raita or any lentil dish.

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Recipe

To Serve

  • Basmati rice
    400 grams
  • Refined oil
    50 ml
  • Onions, thinly sliced
    30 grams
  • Tomatoes, finely chopped
    200 grams
  • Spinach, washed, finely chopped and cooked until tender
    275 grams
  • Turmeric
    0.2 tsp
  • Coriander seeds, roasted & powdered
    1 tsp
  • Cumin seeds, roasted & powdered
    1 tsp
  • Salt (to taste)
    1
  • Water
    800 ml
  • Large saucepan with lid

Method

1

Heat the oil in a heavy-bottomed pan; add the onions and sauté until brown. Add the drained rice and stir carefully to coat the rice grain with the oil.

2

Add the tomatoes, cooked spinach, turmeric powder, coriander powder; cumin powder; and salt. Stir carefully to mix well and heat through.

3

Add 3 cups water and bring to the boil. Cover the pan with a tight lid and reduce heat to very low, Continue to cook for 20-23 minutes. Remove cover and stir the rice gently. Continue to cook for another 7-10 minutes on very low heat. Remove and serve.

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