Bell Pepper and Tomato Rice with Cashews

Alamelu Vairavan

This hearty, flavorful, and nutritious rice dish is filling and delicious!

Serves 12

2 cups basmati rice

• 1 box (10 ounces) frozen baby lima beans
• 3/4 teaspoon turmeric powder
• 4 tablespoons canola oil
• 4 to 5 small pieces cinnamon stick
• 1 bay leaf, crumbled
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 cup onion, cut lengthwise
• 1 cup tomato, cut in small chunks
• 1 green chili pepper, finely chopped
• 2 cups coarsely chopped green bell peppers
• 1 cup tomato sauce
• 1 tablespoon curry powder
• 2 teaspoons salt
• 1/2 cup cashew halves

1. Cook rice in 4 cups of water in a rice cooker, or cook rice in 4 cups of water. Transfer cooked rice into a bowl and let it cool for about 15 minutes so grains do not stick together.
2. Cook lima beans in a saucepan in 1 cup of water with 1/4 teaspoon turmeric powder. When beans are tender, drain and set aside to cool.
3. Heat oil in a wok or large fry-pan over medium heat. When oil is hot, but not smoking, add cinnamon stick, bay leaf, cumin, and fennel seeds. Brown for a few seconds.
4. Add 3/4 cup of the onion, tomato, and chili. Stir-fry for 1 minute.
5. Add bell pepper and cooked lima beans with remaining 1/2 teaspoon turmeric powder. Mix well.
6. Add tomato sauce. Blend ingredients well in wok. Cook, covered, over medium heat, until bell pepper becomes slightly tender (approximately 1 minute), stirring occasionally. Do not overcook bell pepper.
7. Stir in curry powder and salt.
8. Add cooked rice to wok and blend well with sauce. Immediately reduce heat to low.
9. Stir in cashew halves.
10. Sprinkle remaining 1/4 cup onion over rice. Fluff and mix the rice gently. Turn off heat.