Nut-Free Spicy Rice
Elevate your dinner table with this flavorful Nut-Free Spicy Rice, a vibrant dish bursting with bold flavors and wholesome ingredients. Perfect for those with nut allergies or anyone craving a punchy, aromatic side, this recipe features fluffy long-grain white rice simmered with a lively blend of spices like smoked paprika, cumin, turmeric, and cayenne pepper. Enhanced by the sweetness of red bell peppers, aromatic garlic, and a pop of color from frozen peas, this dish is finished with fresh cilantro and a squeeze of lime for a zesty finish. With a prep time of just 15 minutes and a simple one-pot cooking method, this quick and easy recipe makes a perfect weeknight dinner side or a robust main when paired with your protein of choice. Get ready to spice up your mealtime with this delicious nut-free and vegetarian delight!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 4 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, finely chopped (optional)
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 1 cup frozen peas
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 wedges fresh lime wedges (for serving)
Instructions
Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, diced red bell pepper, and chopped jalapeño (if using). Cook for another 2 minutes until fragrant and slightly softened.
Add the canned diced tomatoes (including their juices) and stir to combine.
Mix in the ground cumin, smoked paprika, cayenne pepper, turmeric powder, black pepper, and salt. Stir well to ensure the spices coat the vegetables evenly.
Pour in the water and bring the mixture to a boil.
Stir in the rinsed rice, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18-20 minutes until the rice is tender and the liquid has been absorbed.
Add the frozen peas to the pot, fluff the rice gently with a fork, and let it sit covered for an additional 5 minutes to allow the peas to steam and warm through.
Garnish the spicy rice with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 31.7 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1992 mg | 42% | |
*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.
