Spicy Rice with Cauliflower, Green Peas and Tomatoes

Very, the very tasty aromatic dish turned out!

Ingredients

Directions

Defrost green peas. Boil rice according to the instructions. Disassemble the cauliflower into small inflorescences, release into boiling salted water, cook for 10 minutes, drain the water.
Wash and chop the parsley. Cut the tomatoes into cubes. Grate the ginger on a fine grater. Chop the garlic. Free the chili pepper from the seeds, cut into half rings. Open the cardamom boxes with a knife, remove the seeds.
Wash and chop the parsley. Cut the tomatoes into cubes. Grate the ginger on a fine grater. Chop the garlic. Free the chili pepper from the seeds, cut into half rings. Open the cardamom boxes with a knife, remove the seeds.
Heat olive oil in a wok, add cardamom, cumin, cinnamon, turmeric, chili, ginger, garlic. Keep on fire for 1 minute to let the aromas open.
Heat olive oil in a wok, add cardamom, cumin, cinnamon, turmeric, chili, ginger, garlic. Keep on fire for 1 minute to let the aromas open.
Send rice to a wok, then add tomatoes, cauliflower, green peas, parsley. Salt a little, the warm-up for 5 minutes.
Send rice to a wok, then add tomatoes, cauliflower, green peas, parsley. Salt a little, the warm-up for 5 minutes.

Enjoy your meal!

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