Ingredients:
1 tablespoon vegetable oil
1 onions, diced
1 green bell peppers, diced
8 ounces green beans, trimmed and cut into 1-inch pieces
1 carrots, sliced thin
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
1 1/2 cups basmati rice
4 cups water
1 1/2 cups cooked kidney beans, rinsed and drained
peanuts
raisins
Directions:
Let the oil get heated in a large ovenproof casserole over medium heat.
Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
Stir in rice, then stir in water.
Cover and bake in a 375F oven for 30 minutes or until the rice and vegetables are tender.
Remove from oven; stir in the kidney beans and replace the lid.
Let stand for 5 minutes.
Serve onto individual plates; garnish with peanuts and raisins, if desired.
Servings: 4-6
Time preparation: 30 min.
Time total: 72 min.