Ginger Rice with Chili, Black Beans and Cashewnuts

Ginger Rice with Chili and Cashewnuts

Ingredients:

2 cups Basmati Rice
3 ½ cups Broth (chicken or vegetable)
½ tsp turmeric powder

1 tsp salt
2 tbs olive oil
½ cup diced onions

1 green chili

1 red chili

½ cup black beans

½ cup cashewnuts



Directions:

Wash and drain the rice. In a pot, heat olive oil over medium heat. When oil is shimmering, add rice and stir a minute, add broth/water and salt. Bring to a boil over high heat. Once it starts boiling, immediately cover and turn to low heat. Let the rice cook on low heat for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.

In a frying pan add olive oil. When oil is shimmering add onions and fry for 3 minutes, until softened and light brown. Stir in chilis, beans and cashewnuts.

Add  the turmeric powder to the rice. Add the fried onion, chilis, beans and nuts to the rice. Mix thoroughly.

Plate and serve.