Buttery Tomato and Cinnamon-Spiced Rice

Name: Buttery Tomato and Cinnamon-Spiced Rice
Yield: 4
Ingredients: 1/3 c coarsely chopped cilantro, dill, or mint; 3 Tbsp vegetable oil; 1 oz onion, thinly sliced; 3 garlic cloves, thinly sliced; kosher salt, freshly ground black pepper; 3 double-concentrated tomato paste; 2 medium tomatoes, halved crosswise, seeds removed, coarsely chopped; 2 c long-grain white rice; 2 Tbsp unsalted butter, cut into pieces; plain whole-milk yogurt; 1/2 tsp ground cinnamon; 1/2 tsp ground turmeric

0 mins

Total time

4

Serving

12

Ingredients

Enable cook mode

Ingredients

¹⁄₃

ccoarsely chopped cilantro, dill, or mint

Tbspvegetable oil

ozonion, thinly sliced

garlic cloves, thinly sliced

kosher salt, freshly ground black pepper

double-concentrated tomato paste

medium tomatoes, halved crosswise, seeds removed, coarsely chopped

clong-grain white rice

Tbspunsalted butter, cut into pieces

plain whole-milk yogurt

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tspground cinnamon

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tspground turmeric

Directions

Step 1

Heat oil in a medium pot over medium. Add onion and cook, stirring occasionally, until softened and golden brown, 8–10 minutes. Add garlic, season with salt and pepper, and cook, stirring occasionally, until garlic is softened and onion is lightly charred around the edges, about 5 minutes.

Step 2

Stir tomato paste into onion mixture and cook, stirring often, until slightly darkened in color and beginning to stick to bottom of pot, about 3 minutes. Add tomatoes and cook, still stirring, until tomatoes burst and mixture starts to thicken, about 5 minutes. Add rice, cinnamon, and turmeric and cook, stirring, until spices are fragrant, about 30 seconds.

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