Gluten-Free Spicy Rice
Satisfy your cravings for bold flavors with this Gluten-Free Spicy Rice recipe—a vibrant one-pot dish that's as easy to make as it is delicious. Featuring fluffy long-grain or basmati rice infused with a medley of aromatic spices like cumin, paprika, and cayenne, it’s perfectly balanced by the sweetness of sautéed red bell peppers and onions. The optional addition of jalapeño and frozen peas allows you to customize the heat level and veggie content to your liking. Cooked in savory vegetable broth for maximum flavor, this gluten-free dish comes together in just 35 minutes, making it an ideal option for busy weeknights or meal prep. Garnished with fresh cilantro and served with a squeeze of lime, it’s a crave-worthy side or main course that pairs beautifully with grilled meats, roasted vegetables, or a simple salad. Perfect for those seeking a gluten-free, spicy, and customizable rice dish!
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Recipe Information
Ingredients
- 1 cup long-grain white rice or basmati rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 small jalapeño, finely chopped (optional, for extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup frozen peas (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 whole lime, cut into wedges (for serving)
Instructions
Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, heat the olive oil over medium heat.
Add the chopped onion and red bell pepper to the pan, and sauté for 3-4 minutes until softened and fragrant.
Stir in the minced garlic and chopped jalapeño (if using), cooking for an additional 30 seconds.
Add the ground cumin, paprika, cayenne pepper, salt, and black pepper to the pan. Stir well to coat the vegetables with the spices.
Pour the rinsed rice into the pan and stir for 1-2 minutes until the rice is lightly toasted and coated with the spice mixture.
Add the vegetable broth to the pan and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
If using peas, add them to the pan during the last 5 minutes of cooking. Stir gently to combine.
Remove the pan from the heat and let the rice sit, covered, for 5 minutes to steam. Fluff the rice with a fork.
Garnish with chopped cilantro and serve with lime wedges on the side for added freshness.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2324 mg | 101% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 23.0 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1778 mg | 38% | |
*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.
