Was waaaaaay too hot for my family, and we eat spicy food frequently. Good flavors though so will adjust the heat down by only using maybe 1/4 of the chile. Also have to be careful when preheating the oil in the pan to not let it get too hot because the water from the bottled ginger really spatters, and the cumin seeds will start popping up like popcorn kernels! Got a few burns before I could get it under control. It was so hot we had a lot of leftovers but will be good once I tame the heat.
Yogurt Rice with Cumin and Chile
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.
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Total: 5 Minutes
- 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
- 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
- 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.
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