Baked Spicy Rice
Transform your mealtime routine with this vibrant and flavor-packed Baked Spicy Rice! This one-pot wonder features fragrant basmati rice baked to perfection with a bold medley of aromatic spices like curry powder, cumin, and paprika, along with a kick of red chili flakes for subtle heat. Enhanced with tender vegetables like red bell pepper, sweet peas, and juicy diced tomatoes, this recipe strikes the perfect balance between hearty and wholesome. The oven-baking technique locks in the zesty spices, creating a deeply infused, satisfying dish. Perfect as a main course or a standout side, this easy-to-make recipe is ready in under an hour and ideal for weeknight dinners or meal prepping. Garnish with fresh cilantro for a burst of color and freshness, and serve up a dish that will delight your taste buds!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups basmati rice
- 3.5 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 cup frozen peas
- 1 cup canned diced tomatoes
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon red chili flakes (adjust to taste)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Set aside.
In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced red bell pepper and continue sautéing for 3-4 minutes until the peppers soften slightly.
Stir in the curry powder, ground cumin, paprika, red chili flakes, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the rinsed basmati rice to the skillet and stir to coat the grains in the spice mixture.
Pour in the water, diced tomatoes, and peas, stirring to combine everything evenly.
Bring the mixture to a gentle simmer, then remove from heat.
Cover the skillet tightly with a lid or aluminum foil.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the skillet from the oven and let it rest, covered, for 5 minutes to allow the rice to fully absorb the flavors.
Fluff the rice with a fork and garnish with chopped fresh cilantro, if desired.
Serve warm as a flavorful side dish or a hearty main course.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.7 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 398 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
