Bell Pepper and Tomato Rice With Cashews

Bell Pepper and Tomato Rice With Cashews Recipe

Bell Pepper and Tomato Rice With CashewsBell Pepper and Tomato Rice With Cashews Recipe

 Serves 12

 

 

2 cups basmati rice 

 

1 box (10 ounces) frozen baby lima beans 

 

¾ teaspoon turmeric powder 

 

4 tablespoon corn oil 

 

4 to 5 small pieces cinnamon stick 

 

1 bay leaf, crumbled

 

 

½ teaspoon cumin seeds 

 

½ teaspoon fennel seeds 

 

1 cup coarsely chopped green bell peppers 

 

1 cup tomato, cut in small chunks 

 

1 green chilli pepper, finely chopped 

 

2 cups coarsely chopped green bell peppers 

 

1 cup tomato sauce 

 

1 tablespoon curry powder

 

 

2 teaspoons salt  

 

½ cup cashew halves

 

 

Cook rice in 4 cups of water in arice cooker, or cook rice in 4 cups of water following directions on rice package for fluffy rice but omitting salt and oil if included in the directions.  Transfer cooked irce into a bowl and let it cool for about 15 minutes so grains do not stick together. 

 

Cook lima beans in a saucepan in I cup of water with ¼ teaspoon turmeric powder.  When beans are tender, drain and set aside to cool.  Heat oil in a wok or large fry-pan over medium heat.  When oil is hot, but not smoking, add cinnamon stick, bay leaf, cumin and fennel seeds. 

 

Brown for a few seconds.

 

Add ¾ cup of the onion, tomato, and chilli.  Stir-fry for 1 minute. 

 

Add bell pepper and cooked lima beans with remaining ½ teaspoon turmeric powder.  Mix well. 

 

Add tomato sauce.   Blend ingredients well in wok.  Cook, covered, over medium heat, until bell pepper becomes slightly tender (approximately I minutes), stirring occasionally.  Do not overcook bell pepper.

 

Stir in curry powder and salt. 

 

Add cooked rice to wok and blend well with sauce.  Immediately reduce heat to low.

 

Sprinkle remaining ¼ cup onion over ice.  Fluff and mix the rice gently.  Turn off heat.

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