Ingredients
The following ingredients have 4 Servings
- 2 cups frozen peas
- 2 cups uncooked rice
- 1 can ((2 cups) vegetable broth (chicken is just fine too, it just won’t be vegan))
- 2 cups water
- 1 jalapeno; finely diced ((seeded and deveined for less heat))
- 2 onions; sliced
- 3 cloves garlic; minced/grated
- 1 tsp ground cumin +/-
- ½ tsp garam masala +/-
- ¼ tsp turmeric
- Salt/pepper to taste
- Extra virgin olive oil
Instruction
- In a medium size sauté pan, heat some olive oil and add the sliced onions and caramelize the on medium-low heat.
- It will take roughly 45 minutes for them to cook.
- Heat the oil in a large pan over medium-high heat.
- Once the oil is hot, add minced garlic and the chili.
- Cook for just a minute and add the peas.
- Cook the peas for about two minutes and add the rice.
- Keep stirring until the rice turns opaque (lighter white), about 5 minutes.
- Then add the turmeric, cumin, salt, pepper and garam malasa.
- Stir well, allowing the spices to incorporate into the rice.
- Add the two cups of water and two cups of broth to the pan.
- Let it cook, the rice will increase in size.
- Let it cook on a high simmer (medium-low heat) for 20-30 minutes, stirring occasionally to prevent burning.
- Taste for salt and pepper.
- Gently fold in the onions and serve.
