I love this rice in a rich tomato sauce. It is a wonderful comfort food when you just need an all-in-one dish and don’t need to buy special ingredients. Rice, tomatoes and beans is pretty much what you need with just turmeric and cinnamon to perk it up. At a pinch you could use a tin of broad beans! or peas if you are really stuck!
One of the golden rules of cooking rice is to not add too much water as it is always possible to add a splash more if you need it. Always add boiling water once the rice has come to the boil so have the kettle on just in case. Don’t stick to the exact times in any recipe! There are many qualities and grades of Basmati rice and cooking time depends on the quality of rice and the soaking time, so keep checking the rice. Another point to bear in mind is that if there are tomatoes in the recipe, you will need slightly less water. Do let me know how you get on with it and if you get stuck, shout!
300 grams Basmati rice, soaked for 1 hour
1 medium onion, sliced
1 stick cinnamon (2 inches long)
3 tablespoons olive oil
1 tin tomatoes, chopped
1 teaspoon turmeric
2 bay leaves
1½ cups broad beans, fresh or frozen
1 teaspoon salt
- In a large wide saucepan, fry the onions and cinnamon stick in oil until golden
- Add turmeric, bay leaves, tinned tomatoes and salt. Cover and cook gently for about 15 minutes, stirring intermittently to stop it from sticking to the pan
- Add beans and 500ml water and continue to cook gently for another 15 minutes until beans are cooked
- Rinse rice and add to tomato and bean mixture – there should be enough liquid in the pan to cover the rice, if not add a little more (see picture below).
- Bring to boil; cover the lid with a tea towel, lower the heat and cook on lowest heat for 15 minutes. Check rice, if still al dente, add a little boiling water and continue to steam for a further 5 minutes