Sautéed South Asian Rice
- LFK Tosa Spice Blend
- Sabrosa Italian Lemon Olive Oil
- Rocky’s Garlic Hot Sauce
- Sabrosa Lemon Dill Salt
- 1 onion diced
- 2 tomatoes diced
- 1/3 cup diced roasted red peppers
- 3 springs fresh dill choppedcan use 1 tsp dry dill weed as a substitute
- 3 cups cooked and refrigerated rice
- ½ cup frozen peas
- Lemon wedges
In a large pan or wok, sauté onion, tomato, red pepper and dill in 2 tbsp of Sabrosa Italian Lemon Olive Oil on medium high with a couple of pinches of Sabrosa Lemon Dill Salt until onions become translucent.
Add the rice and sauté for another 2-3 minutes until rice breaks up. Add 1-2 tbsp LFK Tosa Spice Blend, 1-2 tsp Rocky’s Garlic Hot Sauce, a pinch of Sabrosa Lemon Dill Salt and sauté another 5 minutes to get some crisp on the rice.
Add the frozen peas and sauté for another 2 minutes until peas are bright green and crisp.
Squeeze the lemon wedges on top right before serving.