Curried Rice and Snap Peas

photo by sara tady ©

I'm not a big fan of leftovers.  Who wants to eat the same thing 2 nights in a row?  A few weeks ago a made this delicious Beef and Broccoli.  I saved half the rice and peas for a round two recipe the next night.  This had a completely different spin that brought us over to India in a matter of a few minutes.

Ingredients:

1/2 cup of basmati rice

a handful of snap peas

1 tbsp of Curry powder

1/2 tbsp of Cumin

2 scallions chopped

Directions:

1. Heat up the rice and snap peas in a sauce pan, or skillet, whatever you have. If rice is dry, add a tablespoon of water.

2. Combine curry, cumin and scallions.  Mix well.

3. Serve with traditional Indian bread, naan.  I get mine in the freezer section at Trader Joe's.

Print this Recipe