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No idea what to do with leftover rice? This chile peanut rice, inspired by a Bon…

1 min read

No idea what to do with leftover rice? This chile peanut rice, inspired by a Bon Appetit recipe is the best solution.⁠

It is so quick and easy to make, and the final result is super delicious! Every time I make this rice, I try to serve it with Tamatar Taigan, and Indian aubergine tomato stew! For me, they go perfectly together.⁠

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You’ll need:⁠
2 cups of cooked Bastami rice. ⁠
Juice of 1 lime.⁠
1 tsp salt⁠
60 ml ghee or olive oil⁠
1 Tbsp. mustard seeds⁠
5 fresh curry leaves⁠
120 g roasted, unsalted peanuts⁠
1 medium onion, sliced into fine thin strips⁠
2 serrano chiles, halved lengthwise⁠
Chopped fresh cilantro leaves.⁠

Method:⁠
Combine rice, lime juice, and salt in a large bowl. Set aside.⁠
Heat 30g ghee, and the mustard seeds, as soon as they begin to pop, remove, and add the curry leaves, retire from the pan when they crisp.⁠
In the same pan, add the peanuts, and cook until they get golden brown. Combine with the mustard seeds, and curry leaves, and add the mix to the rice bowl.⁠
Add the rest of the ghee to the pan, and cook the onions and serrano chiles, until onions have lightly browned, 5-7 minutes. Stir mixture into rice. Verify flavor and serve.⁠

Note: Recipe by Excerpted From Indian-Ish © 2019 By Priya Krishna With Ritu Krishna.⁠

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