Spicy Curry Rice

I don’t usually measure my rice (sorry), but here’s the recipe anyway.

 

Using a 2-qt saucepan:

4-6 cups of water
1 1/3 cups long grain white rice (4 cups cooked–estimated from 1/2 pan full)
8-10 dashes McCormick (non-spicy) Curry powder
1/2 (14.5 oz) can diced tomatoes with green chilies, partially drained
Salt & Pepper to taste

Cook rice as directed making sure it’s not totally dry, but not too wet. (Water should be mostly absorbed into rice).
Add curry powder and stir well; rice will turn yellow.
Add tomatoes & mix well. Add salt & pepper to taste.
NOTE: This recipe is used in another recipe I made.

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