Zuchini, Peas and Tomato Rice

A lone Zuchini, half a cup of peas and couple of tomatoes are all it took to dish out this wonderful rice. Flavorful and tasty even when cool, the minty tomato rice can be packed as is or with a side dish for a yummy lunch box option. If rice is already cooked, then the whole dish comes together in matter of minutes.

Ingredients for 2 medium Servings

Tomatoes	1 cup diced
Zuchini Medium	1 diced into rounds
Frozen or fresh peas	1 cup
Cooked rice	21/2 cups
Red Chilli flakes	1 tea spoon
Dried mint leaves	1 table spoon
Salt	1/4 tsp or to taste
Turmeric	1/8 tsp
Oil	1 table spoon

Directions

• Heat a pan with oil to medium high.

• Add the ¼ tsp each of mustard seeds and cumin, and wait for them to sputter.

• Add the green peas and cook them covered for about 2-3 minutes.

• Add the tomatoes and the zucchini rounds, along with green chilli if required.

• Add the turmeric powder, salt and cook covered for about 3-4 minutes on medium heat.

• The tomatoes and the zucchini get cooked very fast.

• Add red chilli flakes, dried mint leaves and rice.

• Mix them all up and heat through on low heat for about 2 minutes.

Serve with a raita or papad for a tasty and colorful lunch. Dried mint leaves can be replaced with fresh mint or corriander leaves.