4 servings
Oven: 375ºF
Ingredients
- 4 tbsp butter
- 1 large yellow onion
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp turmeric
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cardamom
- 4 plum tomatoes
- 4 large carrots
- 2 c peas
- 1 c basmati rice
- 2 c vegetable stock
- kosher salt
- freshly ground black pepper
Instructions
1
In a large saute pan over medium-high heat, melt the butter and add the onions. Cook until tender and fragrant, about 3-4 minutes.
2
Stir in cumin, coriander, turmeric, cinnamon, nutmeg, and cardamom and cook until spices are fully incorporated and toasted, about 4-5 minutes.
3
Add the tomatoes and carrots, season with salt and pepper, and cook one minute more.
4
Stir in peas, rice, and vegetable stock. Bring to a boil, cover with lid, and cook in 375º oven until rice is just cooked through, about 20 minutes.
5
Remove from oven and allow to cool slightly, the fluff with a fork. Season with salt and pepper.