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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 5 Minutes
Total: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 173
  • Fat: 4.6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 4.9g
  • Carbohydrate: 29g
  • Fiber: 0.7g
  • Cholesterol: 2mg
  • Iron: 1.2mg
  • Sodium: 265mg
  • Calcium: 56mg

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. 1. Heat rice according to package directions.
  2. 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.
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