Rice with Tomatoes and Spinach

This recipie comes from Sheila Jacob. It is wonderfully filling and satisfying. I love to eat this with a simple bowl of garlic laced lentils and a cup of plain yoghurt.

serves 6

2 cups Basmati rice, washed . (I like Lal Qilla best, but any other long grain rice is good) Soaked in water for 30 minutes

1 10 ounce pack frozen spinach, squeezed of excess water.

2 small tomatoes, chopped finely

3 tablespoons vegetable oil

1 small onion very thinly sliced

1/4 teaspoon turmeric powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon salt

Heat the oil in a heavy pan over medium high heat. When hot add the onion and fry till golden. Add the soaked and drained rice. Lower heat to medium and stir rice for 2 minutes. Add tomatoes, Spinach, turmeric, cumin, coriander,and salt. Stir for 1 minute.Now add 2 cups of water and bring to a boil.. Cover with a tight fitting lid and turn heat to low. Allow rice to cook covered for 25 minutes.Remove cover and fluff rice with a fork leaving the crust on the bottom alone.Cover and leave to cook a furthur 10 minutes.

Serve.