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READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Begin by cooking the rice following your normal method.
  2. Set aside.
  3. Meanwhile, in a small saucepan, boil the water.
  4. Add the corn and carrots and cook for 8-10 minutes, until tender.
  5. Drain and set aside.
  6. In a heavy non-stick pan heat the oil.
  7. Add the turmeric, jalapeno peppers, bell peppers, onions, cashewnuts, onions, garlic, cloves and cinnamon sticks.
  8. Saute until the onions soften.
  9. Turn off the heat.
  10. Add the cooked vegetables and salt, saute for 3 minutes.
  11. Add the cooked rice and mix very nicely.
  12. Garnish with the cilantro and serve hot!

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