I’m a big fan of Indian cuisine…and I recently bought a few different types of all natural little packages of Indian food at the supermarket just to give them a try. To accompany the entree I created an Indian-spiced rice to compliment it and bulk it up for a quick lunch for my husband and I…the Indian Jaipur Vegetables entree was very good! And served on top of this tasty rice it was even better….
1 tablespoon extra virgin olive oil
1 1/2 cups jasmine rice
1/2 teaspoon each: chili powder,
cardamom, coriander, garlic powder,
paprika & ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon salt
3 cups vegetable stock
Heat extra virgin olive oil in a medium pot on medium-high heat. Add rice & spices. Stir & cook a minute or two. Add the vegetable stock. Bring to a boil; reduce heat, cover and allow to simmer until rice is tender (10-12 minutes). Great as a side dish for Chicken Tikka Masala.
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