Spiced Rice & Black Bean Medley

This vibrant dish combines the heartiness of rice and black beans with a medley of spices from kitchen king, vada pav, and khakra masalas. The addition of sweet corn and crushed tomatoes creates a delightful balance, perfect for a comforting meal.

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak for 15 minutes. 2. In a pan, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant. 3. Stir in the kitchen king masala, vada pav masala, and khakra masala, and sauté for another minute. 4. Add the crushed tomato puree and cook for 2-3 minutes until it thickens slightly. 5. Drain the soaked rice and add it to the pan, stirring to combine with the spices and tomato. 6. Pour in 1 cup of water and add the cooked black beans and corn. Season with salt to taste. 7. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and the water is absorbed. 8. Remove from heat and let it sit for 5 minutes, then fluff the rice with a fork. 9. Garnish with fresh cilantro before serving.

1/2 cup basmati rice 1/4 cup black beans (cooked) 1/4 cup sweet corn (canned or fresh) 1 clove garlic (minced) 1/2 tsp kitchen king masala 1/2 tsp vada pav masala 1/2 tsp khakra masala 1/2 cup crushed tomato puree 1 tbsp vegetable oil Salt to taste Fresh cilantro (for garnish)