Basmati Rice Casserole
A flavorful casserole made with slightly older Basmati rice, vegetables, and aromatic spices.
Ingredients
- 2 cups slightly older Basmati rice
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 1 cup frozen peas
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 cups vegetable broth
- 2 tablespoons olive oil
Instructions
Preheat the oven to 375°F (190°C).
In a large oven-safe skillet, heat olive oil over medium heat.
Add the chopped onion and minced garlic, and cook until the onion is translucent.
Add the diced carrot, bell pepper, and frozen peas. Cook for 5 minutes until the vegetables are slightly tender.
Add the cumin powder, coriander powder, turmeric powder, chili powder, and salt. Stir well to coat the vegetables with the spices.
Add the Basmati rice and vegetable broth to the skillet. Stir to combine all the ingredients.
Cover the skillet with a lid or aluminum foil, and transfer it to the preheated oven.
Bake for 30 minutes or until the rice is cooked and the liquid is absorbed.
Remove from the oven and let it rest for 5 minutes before serving.
Serve the Basmati Rice Casserole hot and enjoy!