Ingredients

• 1/4 cup (1/2 stick) butter
• 1 tablespoon finely chopped peeled fresh ginger
• 1 1/4 teaspoons curry powder
• 1/2 teaspoon grated lemon peel
• 2 cups small cauliflower florets
• 1/2 cup diced red bell pepper
• 1/2 cup chopped green onions
• 1 1/2 cups long-grain white rice
• 2 cups water
• 3/4 teaspoon salt
• 1 cup frozen peas, thawed

Instructions

1. Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, then rice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Remove from heat. Mix in peas; season with pepper. Cover and let stand 5 minutes.