Chili Potato Rice Skillet

1.Heat the vegetable oil in a large skillet over medium heat.

2.Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

3.Add the chopped onions and sauté until they become translucent, about 3-4 minutes.

4.Stir in the diced potatoes and cook for about 10 minutes, stirring occasionally, until they are golden and crispy.

5.Add the finely chopped green chilies and cook for another 2 minutes to release their flavor.

6.Sprinkle in the paprika, garlic powder, onion powder, turmeric powder, chili powder, and salt. Stir well to coat the potatoes and onions with the spices.

7.Add the cooked rice to the skillet and gently fold it into the potato and onion mixture until well combined and heated through, about 5 minutes.

8.Taste and adjust seasoning if necessary. Remove from heat and let it sit for a couple of minutes before serving.

9.Garnish with fresh cilantro if desired and serve hot.