Low Fat Spicy Rice
Transform your mealtime with this vibrant and guilt-free Low Fat Spicy Rice recipe! Packed with the wholesome goodness of long-grain brown rice, colorful fresh vegetables, and warming spices like cumin, paprika, and chili powder, this dish is a feast for both the eyes and the taste buds. Simmered in low-sodium vegetable broth and accented with a touch of olive oil, it’s a healthy yet flavorful option perfect for quick weeknight dinners or meal prep. The addition of frozen peas and a fresh cilantro garnish takes the presentation and taste to the next level. Ready in just 40 minutes, this low-fat, nutrient-rich rice is an ideal base for grilled vegetables or lean protein, making it a versatile choice for anyone seeking a hearty, spicy, and satisfying meal. Whether you’re aiming to eat light or spice things up, this recipe has you covered!
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Recipe Information
Ingredients
- 1 cup long-grain brown rice
- 2 cups vegetable broth (low-sodium)
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 cup canned diced tomatoes (no salt added)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 0.25 teaspoon cayenne pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the brown rice under cold water to remove excess starch, then set aside.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rice, cover, and reduce the heat to low. Simmer for 25-30 minutes or until the rice is tender and fully cooked. Remove from heat, fluff with a fork, and set aside.
While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.
Add the diced red bell pepper and sauté for another 3-4 minutes until slightly softened.
Stir in the canned diced tomatoes, ground cumin, paprika, chili powder, and cayenne pepper. Cook for 2-3 minutes to allow the flavors to meld.
Add the cooked rice to the skillet and mix thoroughly to combine with the vegetable mixture.
Stir in the frozen peas and cook for another 2 minutes until the peas are heated through.
Season with salt and black pepper to taste.
Remove the skillet from heat and garnish with freshly chopped cilantro before serving.
Serve warm as a standalone dish or pair with grilled vegetables or lean protein for a complete meal.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 24.1 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1523 mg | 32% | |
*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.
