Spicy Tomato Rice Pilaf

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Add the minced garlic and cumin seeds to the pot, and sauté for another minute until fragrant.

4. 4

   Stir in the red chili powder and chopped tomatoes. Cook for 3-4 minutes until the tomatoes start to soften.

5. 5

   Add the rinsed rice to the pot and stir well to coat the rice with the tomato mixture.

6. 6

   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

7. 7

   Stir in the frozen peas and cook for an additional 5 minutes until the peas are heated through.

8. 8

   Season with salt to taste.

9. 9

   Fluff the rice with a fork and garnish with fresh cilantro before serving.