Spiced Vegetables with Basmati Rice

1 1/2 cups basmati rice

4 ounces green beans, rinsed, ends trimmed, and cut into 1-inch pieces

2 teaspoons vegetable oil

1 onion (8 oz.), peeled and chopped

1 clove garlic, peeled and minced

1 tablespoon minced fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cayenne

2 cups cauliflower florets

1 can (15 1/2 oz.) crushed tomatoes

1 can (15 1/2 oz.) garbanzos, drained and rinsed

Salt and pepper

Step 1

In a 3- to 4-quart pan over high heat, bring 2 1/2 cups water and the rice to a boil; cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender to bite, 18 to 20 minutes.

Step 2

Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 3 cups water to a boil. Add green beans and cook until tender-crisp to bite, about 2 minutes. Drain and rinse under cold running water until cool. Wipe pan dry.

Step 3

Pour oil into pan over medium-high heat. When hot, add onion, garlic, and ginger; stir often until onion is limp, about 5 minutes. Stir in cumin, coriander, cayenne, cauliflower, and 1 cup water. Cover and bring to a simmer; reduce heat and simmer, stirring occasionally, until cauliflower is tender when pierced, 8 to 10 minutes.

Step 4

Add tomatoes and garbanzos, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Add green beans and stir occasionally until hot, about 2 minutes. Add salt and pepper to taste.

Step 5

Spoon rice into four wide, shallow bowls and top equally with vegetables and sauce.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 395Calories from Fat 13

% Daily Value *
Total Fat 5.8g9%

Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 344mg15%
Total Carbohydrate 79g27%

Dietary Fiber 7.3g30%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Spiced Vegetables with Basmati Rice