Lunch: Yogurt Rice with Cumin and Chile Recipe | MyRecipes
Recipe by Laraine Perri 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
Instructions
Heat rice according to package directions.
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.
Reviews
Add a review for Yogurt Rice with Cumin and Chile Recipe | MyRecipes
Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
