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Yogurt Rice with Jalapeño & Cumin
Ingredients
- 4 cups water
- 2 cups white rice
- 1 tablespoon canola oil
- 1 tablespoon fresh ginger, minced
- 1 teaspoon whole cumin seeds
- 1 jalapeño, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- ¾ teaspoon salt
- 1 container (6 ounces) halal unflavored low-fat yogurt (Do not use Greek yogurt, as it is too thick. Use only low-fat yogurt.)
Step 1
Bring the water to a boil.
Step 2
Stir the rice into the boiling water, bring to a boil, and cover. Then lower heat and simmer for 20 minutes.
Step 3
When the rice is ready, place a large skillet over medium-high heat and add canola oil.
Step 4
When the oil is hot, stir in the ginger, cumin, and jalapeño. Sauté for 30 seconds, then lower the heat on the skillet.
Step 5
Stir in the rice, cilantro, salt, and yogurt. Combine and cook for 1 minute.
Step 6
Serve the rice with roasted halal chicken, grilled salmon, or grilled halal lamb chops.
