tomato rice 🍚 😋

Ingredients

• 2 tbsp Vegetable Oil (for frying)
• 1 medium Onion (sliced thin)
• 2 pieces Green Chilies (slit lengthwise)
• 10-12 leaves Curry Leaves (fresh)
• 2 medium Tomatoes (diced)
• 1 tsp Chili Powder (regular or Kashmiri)
• 1 tsp Garam Masala (store‑bought blend)
• 1 tsp Cumin Powder (ground)
• 1 tsp Coriander Powder (ground)
• 1 tsp Salt (or to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 cups Leftover Cooked Rice (day‑old, chilled)
• 2-3 tbsp Water (optional, to deglaze)

Instructions

1. Prepare Ingredients

   Dice the tomatoes, slice the onion, slit the green chilies, and gather the curry leaves.

   Time: PT10M

2. Sauté Aromatics

   Heat oil in a pan over medium heat. Add sliced onion, green chilies, and curry leaves. Sauté until the onion turns translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Cook Tomatoes

   Add the diced tomatoes to the pan. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 7 minutes.

   Time: PT7M

   Temperature: medium heat

4. Add Spices

   Stir in chili powder, garam masala, cumin powder, coriander powder, and salt. Fry for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

5. Deglaze (Optional)

   If the mixture looks dry, pour 2‑3 tbsp water and continue frying until excess moisture evaporates.

   Time: PT3M

   Temperature: medium heat

6. Add Rice

   Add the leftover cooked rice to the pan. Gently fold to coat the rice evenly with the tomato‑spice mixture. Cook for about 5 minutes, stirring occasionally, until the rice is heated through.

   Time: PT5M

   Temperature: medium heat

7. Finish with Lemon

   Turn off the heat, squeeze fresh lemon juice over the rice, give a final stir, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

42g

Fat

5g

Fiber

2g