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Yogurt Rice with Cumin and Chile

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 5 mins
Total time 5 mins
Yield Serves 6 (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  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.