I made this last week as a side dish to Indian spice rubbed chicken thighs. They both made for a quick dinner that packs so much flavor and what I love is, since the vegetables are in the rice, you only need 1 side dish.
- 1 tablespoon unsalted butter
- 1 yellow onion chopped
- 1 medium red pepper chopped
- 1 1/2 cups cauliflower cut into small florets
- 3 ounces green beans cut into 1/2 inch pieces
- 1 cup frozen peas
- 1 clove garlic grated
- 1 cup basmati rice
- 1 1/2 tablespoons curry powder
- 1 teaspoon salt
- 2 cups water
In a large skillet, heat the butter over medium heat.
When melted and slightly bubbling, add the onions, red pepper, cauliflower, green beans and peas.
Sauté until softened, about 10 minutes.
Add the garlic, basmati rice, curry powder and salt, cook another 2 minutes, stirring.
Add the water and stir.
Bring to a simmer and cook for 10 minutes until the water has reduced to the rice level.
Lower the heat, place a tight lid on the pan and simmer for 20-25 minutes.