Bell 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.