Spinach-Tomato Rice

My son absolutely loves Carrots. He can eat carrot all day everyday (this is right now, I’m not sure how his taste is going to change tomorrow). So I’ve started adding carrots in everything, pasta sauce, dal, curries and yes even in rice dishes; much to the discontent of my DH, but the little one’s preferences come first.. right?????

This dish is a clean up the fridge kind of a recipe and it tasted pretty good the next day for lunch.

Spinach-Tomato Rice
My son absolutely loves Carrots. He can eat carrot all day everyday (this is right now, I’m not sure how his taste is going to change tomorrow). So I’ve started adding carrots in everything, pasta sauce, dal, curries and yes even in rice dishes; much to the discontent of my DH, but the little one’s ...

Spinach-Tomato Rice

Summary

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  • Coursemain course
  • Cuisineindian
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Basmati Rice – cooked
2 cups
Onion – medium, chopped
1
Carrots – medium, chopped into pieces
2 ½”
Frozen Spinach – thawed
1 cup
Tomatoes (I used about 10 cherry tomatoes)
½ lb
Green chilies – slit lengthwise
2
Bisibele bath masala – (I used homemade masala)
2tsps
Roasted peanuts
3tbsps
Salt
to taste
For tempering:
Mustard & Cumin seeds – each
1tsp
Curry leaves
8-10

Steps

  1. Cook rice and keep aside to cool.
  2. In a sauté pan, heat 2 tbsp oil and add tadka ingredients; once the seeds start to splutter add onions and green chilies. Sauté till onion turn translucent.
  3. Add carrots and roasted peanuts; cover and cook till carrots are tender.
  4. Now add the spinach, tomatoes, salt and the masala; cover and cook till tomatoes turn mushy.
  5. Check the seasonings and add the veggie mixture to rice. Mix well without mushing the rice. Mix some lemon juice if you like.
  6. Serve with papad and chips. Great for lunchboxes too.
Spinach-Tomato Rice
Spinach-Tomato Rice
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