Indian Carrot Rice

• 1 cup basmati rice, cooked
• 1 tablespoon oil
• 1 cup grated carrot
• 1 onion, diced
• 2 small jalapenos, seeded & diced finely
• 1/2 cup frozen peas
• 1 tablespoon cashews
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt
• 4 teaspoons lemon juice
• 2 tablespoons cilantro leaves, for garnish

1. Cook the basmati rice, according to package directions.
2. While rice is cooking, heat oil in skillet, add mustard seeds and when they start to sputter, add cashews. Cook until cashews are lightly browned.
3. Add onion and jalapenos. Cook until onion is golden.
4. Add tumeric, chili powder and salt. Cook 1 minute.
5. Add carrots and 1 tbsp water. Cover and cook until carrots are soft.
6. Add lemon juice, stir and then fold in peas and rice.
7. Serve with cilantro leaves sprinkled on top.

basmati rice, oil, carrot, onion, jalapenos, frozen peas, cashews, mustard seeds, turmeric powder, red chili powder, salt, lemon juice, cilantro

Taken from www.food.com/recipe/indian-carrot-rice-484694 (may not work)