Indian Leftover Rice with Mushrooms

• 1 tablespoon vegetable oil
• About 1/3 medium onion, finely chopped
• 3 medium mushrooms, chopped into small dice
• 1/41/3 hot green chili, thinly sliced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2/3 cup cooked rice
• 23 tablespoons chicken or beef broth or water
• Salt
• A sprinkling of chopped coriander leaves (optional)

1. Heat the oil in a small skillet, and add the onion.
2. Saute for a few minutes, then add the mushrooms and continue to saute, stirring, 3 or 4 minutes.
3. Toss in the sliced chili, and after a minute add the cumin, the coriander, and the rice.
4. Stir vigorously, breaking up any lumps in the rice, and cook over low heat for 5 minutes.
5. If the rice is sticking, add a little broth or water, cover, and cook over low heat for about 5 minutes, adding more broth if necessary.
6. Taste, and add salt to your liking.
7. Spoon the rice onto a warm plate, and sprinkle a little fresh coriander (more commonly known here as cilantro) on top, if available, and if you like it.

vegetable oil, onion, mushrooms, green chili, ground cumin, ground coriander, rice, chicken, salt, coriander

Taken from www.epicurious.com/recipes/food/views/indian-leftover-rice-with-mushrooms-378438 (may not work)