Spicy Tomato Rice

1Rinse the basmati rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear. Drain and set aside.

2In a large pot, heat the oil (2 tablespoons) over medium heat. Add the cumin seeds (1 teaspoon) and sauté until fragrant.

3Add the chopped onion (1), minced garlic (2 cloves), and grated ginger (1 teaspoon). Cook until the onion (1) is translucent and the mixture is fragrant.

4Stir in the turmeric powder (1 teaspoon) and chili powder (1 teaspoon), and cook for another minute.

5Add the diced tomatoes (2), bell pepper, (1) and frozen peas (½ cup). Cook until the vegetables are slightly softened.

6Pour in the water (2 cups) and bring to a boil. Stir in the rinsed basmati rice (1 cup) and season with salt.

7Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

8Once the rice is cooked, fluff it with a fork and garnish with fresh cilantro leaves before serving.