Low G I Spicy Thai Vegetable Rice with Cilantro
Elevate your weeknight dinner with this flavorful Low GI Spicy Thai Vegetable Rice with Cilantro! Bursting with vibrant, stir-fried veggies like red bell pepper, zucchini, and baby spinach, this dish combines the fragrant nuttiness of jasmine brown rice with the bold heat of fresh ginger and red chilies. A savory-sweet soy-lime glaze ties everything together, while a garnish of fresh cilantro and crushed peanuts adds the perfect finishing touch. Packed with wholesome ingredients, this low glycemic index recipe is a satisfying option for a healthy, spicy twist on Thai-inspired cuisine. Ready in just 45 minutes, it's an ideal meal for health-conscious food lovers seeking bold flavors and nutrient-rich ingredients.
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Recipe Information
Ingredients
- 1 cup Jasmine brown rice
- 2 cups Water
- 2 tablespoons Coconut oil
- 3 large Garlic cloves
- 1 tablespoon Fresh ginger
- 2 small Red chilies
- 1 medium Red bell pepper
- 1 large Carrot
- 1 medium Zucchini
- 2 cups Baby spinach leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 2 tablespoons Crushed peanuts
- 0.5 cup Fresh cilantro
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the jasmine brown rice thoroughly under cold water and drain.
In a medium saucepan, bring the 2 cups of water to a boil and add the rinsed rice. Reduce the heat to low, cover, and simmer for 25-30 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice cooks, prepare the vegetables. Dice the red bell pepper and zucchini. Peel and julienne the carrot. Mince the garlic cloves, ginger, and red chilies.
Heat the coconut oil in a large skillet or wok over medium heat. Add the garlic, ginger, and red chilies, stirring constantly for about 1 minute until fragrant.
Add the diced red bell pepper, carrot, and zucchini to the skillet. Stir-fry for 5-7 minutes or until the vegetables are tender but still vibrant.
Stir in the baby spinach leaves and cook for another 2 minutes until wilted.
In a small bowl, whisk together the soy sauce, lime juice, and brown sugar until combined.
Add the cooked rice to the skillet with the vegetables. Pour the soy sauce mixture over the rice and vegetables, stirring well to ensure everything is evenly coated.
Season the dish with salt and black pepper to taste. Cook for 2-3 minutes until heated through.
Remove the skillet from heat and stir in half of the freshly chopped cilantro.
Transfer the spicy Thai vegetable rice to a serving dish and garnish with the remaining cilantro and crushed peanuts.
Serve hot and enjoy your flavorful Low GI Spicy Thai Vegetable Rice with Cilantro!
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 445 mg | 19% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 438 mg | 9% | |
*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.
