Nice N Spicy Savoury Rice
Bold, vibrant, and packed with flavor, Nice N Spicy Savoury Rice is a one-pan wonder that transforms simple staples into a warm and satisfying dish. Fragrant basmati rice is simmered in savory vegetable stock and infused with a bold medley of spices—think earthy cumin, golden turmeric, smoky paprika, and a hint of heat from chili flakes. A colorful array of veggies, including carrots, bell peppers, and peas, adds both texture and nutrition, while fresh cilantro ties everything together with a burst of freshness. Perfect as a side dish or a standalone meal, this recipe is quick to make, with just 10 minutes of prep and 25 minutes of cooking time. Whether you're spicing up your weeknight dinner or looking for a crowd-pleasing vegan option, Nice N Spicy Savoury Rice serves up a delicious balance of comfort and spice in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups vegetable stock
- 2 tablespoons olive oil
- 1 medium (chopped) onion
- 2 minced garlic cloves
- 1 medium (diced) carrot
- 1 medium (diced) bell pepper
- 0.5 cup frozen peas
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon curry powder
- 0.5 teaspoon red chili flakes
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Set aside.
In a medium pot, bring the vegetable stock to a simmer. Keep it warm on low heat while you prepare the rest of the dish.
Heat the olive oil in a large skillet or non-stick pan over medium heat.
Add the cumin seeds and toast them for 30 seconds until fragrant.
Stir in the chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
Add the minced garlic, diced carrot, and diced bell pepper to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the ground turmeric, smoked paprika, curry powder, red chili flakes, salt, and black pepper. Mix well to evenly coat the vegetables in the spices.
Add the rinsed basmati rice to the pan and stir to combine with the vegetables and spices. Cook for 1-2 minutes, allowing the rice to toast slightly.
Pour in the warm vegetable stock and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook undisturbed for 15-17 minutes, or until the liquid is absorbed and the rice is tender.
Remove the pan from heat and let it sit, covered, for 5 minutes to allow the rice to steam and fluff up.
Gently stir in the frozen peas (they will thaw in the residual heat) and chopped fresh cilantro.
Serve warm as a side dish or a light meal, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4218 mg | 183% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 24.3 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1916 mg | 41% | |
*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.
