Habanero Salsa Tomato rice3 cups cooked rice
1 medium onion (sliced)
1 small tomato chopped
1 cup habanero salsa
1 tbsp ginger-garlic paste
2 tbsp vegetable oil
1 tsp ghee (clarified butter)- optional
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds
1/2 tsp chana dal (split dried chick peas)- optional
1 tsp chilli powder (or to taste)
4-cloves, 1/2 inch piece cinnamon stick, 4- cardamom pods: powdered together or use 1 tsp garam masala
1 tsp garam masala for garnish
8-10 curry leaves (Helichrysum italicum), available in all Indian stores-- just ask
2-3 green chillies
2 large green peppers
1 tsp lemon juice
salt to taste
Heat oil in saucepan. Add chana dal, cumin and mustard seeds and heat till the mustard seeds are done popping. Immediately add onion and tomato, ginger-garlic paste, salt, green chillies and chilli powder. Fry till tomatoes seperate from their skins (sounds sick i know but you get my point). Now add the habanero salsa and cinnamon-clove-cardamom (or garam masala) spice powder fry for a few more minutes. Add the curry leaves and stir a few times. Add the cooked rice to the sauce, tomato rice is now ready.
Dunk whole green peppers in hot water and let soak for 5 minutes. Remove peppers from water and cut off the stems carefully and deseed. Stuff the peppers with the tomato rice. Place stuffed peppers in oven proof dish, spray with pam or dot with butter. Sprinkle garam masala and lemon juice over the peppers and bake in preheated oven at 350 F for 15 mins or till the peppers get wrinkly.
Possible variation: 1. layer seasoned and cooked ground meat and cheese along with rice when stuffing peppers.
2. Omit the peppers altogether and just serve tomato rice with mint chutney.