Spiced Lemon Rice

Name: Spiced Lemon Rice
Ingredients: 2 tablespoons vegetable oil; 1 1/2 teaspoons mustard seeds (black, brown, or yellow); 1 1/2 teaspoons ground turmeric; 1 small onion, minced; 2 garlic cloves, thinly sliced; 1 fresno chilies or 1 red jalapeno chile, cut into thin rings, seeded if desired; 2 cups long-grain white rice; 4 pieces lemon peel plus 1/4 cup fresh lemon juice (2 x 1-inch strips, yellow part only); 2 teaspoons kosher salt; 1/2 cup roasted cashews

10 ingredients

7 steps

Ingredients

2 tablespoons vegetable oil
1 1/2 teaspoons mustard seeds (black, brown, or yellow)
1 1/2 teaspoons ground turmeric
1 small onion, minced
2 garlic cloves, thinly sliced
1 fresno chilies or 1 red jalapeno chile, cut into thin rings, seeded if desired
2 cups long-grain white rice
4 pieces lemon peel plus 1/4 cup fresh lemon juice (2 x 1-inch strips, yellow part only)
2 teaspoons kosher salt
1/2 cup roasted cashews

Directions

1

Heat oil in a large heavy saucepan over medium heat.
2

Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes.
3

Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes.
4

Add rice and stir to coat, add lemon peel, salt, and 3 cups water; bring to a boil.
5

Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.
6

Stir in lemon juice. Cover and let stand off heat for 15 minutes.
7

Fluff with a fork and stir in cashews.