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Yogurt Rice with Mustard Seeds, Chile, and Cilantro

Servings: 4 to 6

Just a few ingredients crank the flavor of everyday rice up to 11. Serve with Indian curries, tacos, or turkey flautas.


  • 1 6-oz. container plain low-fat yogurt
  • 1 Tbs. unsalted butter, melted
  • Kosher salt
  • 1/4 tsp. sugar
  • 3 cups cooked jasmine rice, cooled
  • 1 Tbs. peanut oil
  • 1 tsp. brown mustard seeds
  • 1 Fresno (or small serrano) chile, thinly sliced
  • 3 Tbs. chopped fresh cilantro
  • 1 Tbs. minced fresh ginger

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 5
  • Sodium (mg): 160
  • Carbohydrates (g): 29
  • Fiber (g): 0
  • Sugar (g): 2
  • Protein (g): 4


  • Combine the yogurt, butter, 3/4 tsp. salt, and the sugar in a large bowl. Stir in the rice.
  • Heat a small skillet over medium-high heat. Add the oil and mustard seeds, stirring until the seeds begin to pop, about 30 seconds. Add the chile, cilantro, and ginger. Cook just until fragrant (about 10 seconds). Stir into the rice mixture, and season to taste with salt. Transfer to a bowl and serve.


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Reviews (1 review)

  • Marie_R | 05/04/2020

    This rice is spectacular! I didn't have Fresno or serrano chiles so I used a couple small jalapenos. Made it as a side dish to go with Tandoori chicken and it was perfect. Very easy to make and delicious. This recipe is a keeper!

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