Dairy-Free Spicy Rice
Elevate your weeknight dinner routine with this flavor-packed Dairy-Free Spicy Rice recipe! Perfectly cooked basmati rice is infused with bold spices like cumin, coriander, smoked paprika, and cayenne pepper, creating a satisfying dish that's both aromatic and vibrant. Fresh ginger, garlic, and sautéed red bell pepper add depth to the flavor, while a splash of lemon juice and chopped cilantro provide a bright, refreshing finish. This recipe is completely dairy-free and features a simple yet effective one-pan cooking method, making it ideal for busy home cooks. Whether served as a standalone vegan main dish or paired with your favorite protein or vegetables, this quick and easy recipe is sure to spice up your table with its smoky, tangy goodness!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 1 medium, diced Red bell pepper
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon (adjust to taste) Salt
- 1.5 cups Vegetable broth
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
Heat the olive oil in a large saucepan or skillet over medium heat.
Add the diced onion and sauté for 3–4 minutes until translucent.
Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Add the diced red bell pepper and cook for another 3 minutes, stirring occasionally.
Stir in the tomato paste, ground cumin, ground coriander, smoked paprika, cayenne pepper, and salt. Cook for 1–2 minutes to release the flavors of the spices.
Add the rinsed and drained rice to the pan, stirring well to coat the grains in the spice mixture.
Pour in the vegetable broth and water, then stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid.
Simmer for 18–20 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the pan from the heat and allow the rice to sit, covered, for 5 minutes.
Fluff the rice gently with a fork. Stir in the chopped cilantro and fresh lemon juice for a bright, fresh finish.
Serve warm as a main dish or alongside your favorite protein or vegetable side.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 19.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1760 mg | 37% | |
*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.
