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1 tbsp vegetable oil
3 large onions, coarsely chopped
4 garlic cloves, crushed
2 tsp curry powder
2 tsp cumin seeds, or 1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
2 bell peppers, 1 red and 1 green
2 cups long-grain white rice
4 cups chicken bouillon, or broth
4 green onions, thinly sliced
In a medium-size saucepan, heat oil over medium-low heat. Add chopped onions and garlic. Sprinkle with curry, cumin seeds, turmeric and salt. Sauté, stirring frequently, until onions are soft, about 5 minutes. Meanwhile, seed peppers and slice into thin strips.
Stir long-grain rice into curry mixture until evenly coated. Add chicken bouillon. Bring mixture to a boil. Then, cover and reduce heat to low. Simmer gently, without stirring, until rice is almost tender, about 18 to 20 minutes. Stir in peppers, cover and continue cooking until rice is tender and peppers are done as you like, about 5 more minutes. Remove from heat. Fluff rice with fork and stir in green onions. Serve warm.
Calories 238, Protein 7.2g, Carbohydrates 44.8g, Fat 3g.
Vibrant colors make this an excellent accompaniment to grilled meats. For an Indian dinner, serve with dal, a lentil stew.
Sauté onions and garlic with seasonings. Then, cover pan and set aside. Slice peppers and measure out remaining ingredients. You can do this several hours ahead and leave at room temperature. When ready to prepare, warm onions and proceed. Pilaf can be completely made ahead of time and left at room temperature for several hours, then served without reheating.