Plain rice can get boring, especially if it’s accompanying a protein with basic seasoning. During the week, I often end up eating baked chicken with some vegetables (snore…) and the leftovers make for an unexciting lunch the next day. So I decided to spice things up with a recipe for “Bombay Rice” I clipped from somewhere a while ago. I made a couple of changes based on the ingredients I had available. This rice probably has nothing to do with India but it’s yummy nonetheless and it smells delicious while it’s cooking.
I made this rice in my four-cup rice cooker – this is the maximum amount of ingredients you’ll be able to fit in a four-cup rice cooker – but you could certainly make this on your stovetop instead.
- 2 tsp. olive oil
- 1 small onion, chopped
- 1 red pepper, chopped
- 1 small zucchini, chopped
- 1 Tbsp + 1 tsp curry powder
- 1 tsp ground cumin
- ½ cup raisins
- 540 ml rice (2 ¼ cups, or 3 cupfuls in the little cup that comes with your rice cooker)
- about 5½ cups water (fill rice cooker to the appropriate line)
- Put rice, water, curry powder, and cumin in the rice cooker, and stir. Start the rice cooker.
- Meanwhile, heat olive oil in a pan. Stir fry onion, red pepper, and zucchini until tender.
- When the rice is almost done, add the raisins and stir to mix.
- When the rice has finished cooking, stir in the vegetables.
- Serve! Here, my rice accompanies grilled chicken and zucchini.