Tomato Rice

Yesterday, I had some guests and after hosting the dinner, I had lots of leftovers, especially rice. After the night’s tedious work I woke up quite late today morning and was wondering what to prepare for my daughter’s lunch box. While rummaging through the fridge, I saw some ripe tomatoes, begging for attention.  So I decided to prepare this quick fix tomato rice, perfect for a lunch box and also a perfect way to use up my leftover rice.

 I think each household has a different way of preparing this dish, with variations in the blend of spices. I have tasted lots of versions and I love each and every one of them. I myself prepare 2 to 3 versions. The one I am sharing today is by far the simplest one.

Serves 2

What you’ll need

1. Cooked Rice – 2 ½ cups
2. Onion – 2 medium
3. Tomatoes – 4 Medium
4. Fresh/Frozen Green Peas - 2 handfuls (optional)
5. Green Chillies – 1
6. Mustard Seeds – 1 tsp
7. Cumin Seeds – ½ tsp
8. Fennel Seeds – ½ tsp
9. Turmeric Powder – a big pinch
10. Chilly Powder – ½ to 1 tsp
11. Garam Masala Powder – ½ tsp
12. Curry Leaves – a few
13. Coriander Leaves – few
14. Salt to taste
15. Oil – 2 to 3 tsp
16. Ghee – 2 tsp

Method

1. Finely chop onions and tomatoes. Slit the green chilly.
2. Cook the green peas in water, drain and keep aside.
3. Heat oil and ghee in a Kadai, once the oil is heated, add the mustard seeds, cumin and fennel seeds. Also add in the curry leaves.
4. Next add the chopped onions and slit green chilly, sauté.
5. Once the onions start browning, add the turmeric powder, and fry for a minute.
6. Next add in the chopped tomatoes and salt. Fry till the tomatoes turn mushy and the oil starts separating.
7. Now add in the green peas, chilly powder, and garam masala powder. Mix well.
8. Finally add the cooled and cooked rice and mix well. Adjust salt.
9. Garnish with chopped coriander leaves.

Tasty Tomato Rice is ready.

Linking this to Let’s Cook – Rice and Let's Cook with Leftovers.