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Tomato Rice

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"Rice with tomato and other spices cooked in coconut milk."
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42 m servings 381 cals
Original recipe yields 4 servings

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  1. Combine peppercorns, cloves, cardamom, and cinnamon in a spice grinder; pulse until finely ground.
  2. Heat 1 1/2 teaspoon butter in a skillet over medium heat; add half of the ground spices and rice. Cook and stir until fragrant, about 2 minutes.
  3. Transfer rice mixture to a rice cooker and add coconut milk, water, turmeric, and salt.
  4. Heat remaining 1 tablespoon butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add remaining ground spices, tomatoes, carrot, and salt; mix well.
  5. Cook rice according to manufacturer's instructions. Pause cooking halfway through and mix in tomato mixture. Continue cooking until rice is tender.

Nutrition Facts

Per Serving: 381 calories; 17.4 g fat; 52.4 g carbohydrates; 7.2 g protein; 11 mg cholesterol; 101 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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