Yogurt Rice with Cumin and Chile

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Using whole packages of rice and yogurt saves the time of measuring. Be sure to use standard yogurt here; Greek is a bit too thick. Serve with grilled lamb chops, roasted chicken, or grilled salmon.

Yield:

Serves 6 (serving size: 1/2 cup)

Recipe from

Recipe Time

Hands-on: 5 Minutes
Total: 5 Minutes

Nutritional Information

Calories 173
Fat 4.6 g
Satfat 0.8 g
Monofat 2.1 g
Polyfat 1.4 g
Protein 4.9 g
Carbohydrate 29 g
Fiber 0.7 g
Cholesterol 2 mg
Iron 1.2 mg
Sodium 265 mg
Calcium 56 mg

Ingredients

2 (8.5-ounce) pouches precooked white basmati rice (such as Uncle Ben's)
1 tablespoon canola oil
1 tablespoon bottled minced fresh ginger
1 teaspoon cumin seeds
1 serrano chile, thinly sliced
2 tablespoons chopped fresh cilantro
3/4 teaspoon kosher salt
1 (6-ounce) container plain low-fat yogurt

Preparation

1. Heat rice according to package directions.

2. Heat a large skillet over medium-high heat. Add oil; swirl. Add ginger, cumin, and chile; sauté 30 seconds. Stir in rice, cilantro, salt, and yogurt; cook 1 minute.

Note:

Laraine Perri,

August 2013