Chile Peanut Rice

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

3 cups cooked basmati rice (from about 1 cup dry rice)

2 Tbsp. (or more) fresh lime juice (from about 1 lime)

1 tsp. (or more) kosher salt

½ cup ghee or extra-virgin olive oil, divided

1 Tbsp. black mustard seeds

10 fresh curry leaves

1 cup roasted, unsalted peanuts

1 medium onion, sliced into thin strips

2 small Indian green chiles or serrano chiles, halved lengthwise (no need to stem them)

2 Tbsp. chopped cilantro leaves with tender stems

Directions at bonappetit.com

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