CookEat Recipe
Potato and Tomato Rice with Cashews
Potato and tomato simmer with onion, cardamom and chilli until tender. Brown rice and cashews are folded through before serving.
Method
Steps
Step 1
Weigh the rice dry and cook in 1000 ml boiling water for its package time until tender; drain, reserving 150 ml water.
Step 2
Scrub the potato and dice into 1 cm cubes; chop the tomato and onion and roughly chop the cashews. Use ground cardamom.
Step 3
Heat olive oil in a medium lidded frying pan over medium heat. Cook onion and potato for 5 minutes.
Step 4
Add tomato, cardamom, chilli and reserved rice water and cover.
Step 5
Simmer for 15–20 minutes until potato is fork-tender.
Step 6
Fold in the rice and cashews and heat for 3 minutes. Divide between two plates.
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Cooked 3 times