Curried Brown Rice with Tomatoes and Peas | America's Test Kitchen

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, chopped medium (about 2/3 cup)
• 1 1/2 teaspoons curry powder
• 1 tablespoon minced fresh ginger
• 1 medium clove garlic, minced or pressed through garlic press
• table salt
• 1 can diced tomatoes (14 1/2 ounces), drained
• 2 1/3 cups low-sodium vegetable broth
• 1 1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
• 1/2 cups frozen peas, defrosted