Creamy Tomato Rice with Spiced Potatoes

1Peel and dice the onion (1). Peel and chop the potatoes (2) into small cubes. Dice the tomatoes (2).

2In a large pot, heat some oil and sauté the diced onion (1) until translucent.

3Add the diced potatoes (2) to the pot and cook until they are slightly browned and crispy on the edges.

4Sprinkle the assorted spices over the potatoes (2) and stir well to coat them evenly.

5Pour in the milk (2 cups) and bring the mixture to a gentle simmer. Cook for about 10 minutes until the potatoes (2) are tender and the sauce thickens slightly.

6Meanwhile, wash the rice (1 cup) and cook it according to package instructions.

7Once the potatoes (2) are cooked, add the diced tomatoes (2) to the pot and stir gently.

8Sprinkle the sugar (¼ cup) over the tomato-potato mixture and stir until it is well incorporated.

9Add the cooked rice (1 cup) to the pot and fold it into the creamy tomato-potato mixture. Serve hot and enjoy!