Ethiopian Spiced Rice with Vegetables

Ingredients

• 1.5 cups Basmati rice
• 3 cups Water
• 1 cup Vegetable broth
• 1.5 tablespoons Berbere spice blend
• 1 medium Onion
• 1 medium Carrots
• 1 cup Green beans
• 1 medium Bell pepper (red or yellow)
• 3 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Salt

Instructions

1. 1Rinse the basmati rice under cold water until the water runs clear.
2. 2Finely chop the onion, carrots, green beans, bell pepper, garlic, and ginger.
3. 3In a large pot, sauté the onion, garlic, and ginger in vegetable oil over medium heat until softened, about 5 minutes.
4. 4Add the carrots, green beans, and bell pepper to the pot and cook for 3 minutes.
5. 5Stir in the berbere spice blend and cook for 1 minute.
6. 6Add the rinsed rice, vegetable broth, and water to the pot. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7Fluff with a fork and season with salt to taste.
8. 8Serve hot.

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