I love one pot meals.Easy to prepare and easy cleanup. I am sometimes lazy to stand and cook for more than twenty minutes, actually a lot of times. I also want to be able to use what is available to me right away. In this case rice and nyimo.On Sunday I cooked about 2 cups of nyimo in the slow cooker which made it so easy. I used what I needed and froze the rest in 1 cup measurements for future use. For this rice, I reserved the liquid that I got after cooking nyimo and used it the rice. However, this is not essential but I like the colour I got for the rice.
I used jalapenos and chillies but these peppers are not readily available in Zimbabwe and I guess other places in the world too, so feel free to substitute with other peppers that you like. And remember to discard the seeds and ribs from the peppers as they would make the rice to spicy. I also don’t remember seeing limes in Zimbabwe, though its a different flavour profile, lemons should work as well.
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1-2 jalapenos, chopped, seeded and de-veined (optional)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 1/2 cups long grained rice, rinsed and drained
- 1 cup cooked nyimo
- 3 tablespoons mild diced green chillies )
- Freshly cracked salt and pepper to taste
- 1-2 tablespoons butter (optional)
- 1/2 cup loosely packed cilantro, chopped
- 2 tablespoon lime juice
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add onions and jalapenos saute 3-5 minutes or until tender.
- Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary). Add rice and saute for a few seconds. Add nyimo, green chillies and 2 cups reserved nyimo water and bring to a boil.
- Reduce heat to low and simmer, covered, for approximately 20 minutes or until rice is tender.
- Remove from heat and let sit, covered, for 5 minutes. Stir in butter to melt (optional) and season with salt and pepper to taste. Stir in lime juice and cilantro.