Red Spicy Rice
Transform your dinner routine with this vibrant and flavorful Red Spicy Rice recipe! This dish combines the nutty aroma of perfectly cooked basmati rice with a bold, zesty tomato-based sauce infused with warming spices like cumin, turmeric, and paprika. The heat from red chili powder, paired with the richness of sautéed onions, garlic, and ginger, creates a tantalizing base that clings to every grain of rice. Finished with a sprinkle of fresh cilantro and a squeeze of lime juice for a burst of freshness, this one-pot wonder is as versatile as it is delicious. Whether served as a fiery side dish or a satisfying stand-alone meal, it’s the perfect choice for spice lovers looking to elevate their rice game. Ready in under 40 minutes, this easy recipe is a must-try for weeknight dinners and showcases bold, authentic flavors you’ll crave again and again!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons vegetable oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 teaspoon, grated ginger
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes
- 1 teaspoon red chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon (optional) lime juice
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover with a lid, and let it simmer for about 12-15 minutes, or until the rice is cooked and the water is fully absorbed. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.
While the rice cooks, heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent and slightly golden.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Mix in the tomato paste and cook for 1 minute to deepen the flavor.
Add the canned diced tomatoes, red chili powder, paprika, ground cumin, turmeric powder, salt, and black pepper. Stir well and let the mixture simmer for about 5-7 minutes, stirring occasionally, until the sauce thickens.
Once the sauce is ready, add the cooked rice to the skillet. Gently toss to coat the rice evenly in the spicy tomato sauce.
Adjust the seasoning, if needed, and cook for an additional 2-3 minutes to ensure the flavors meld together.
Remove from heat and garnish with freshly chopped cilantro and a drizzle of lime juice, if desired, for extra freshness.
Serve warm as a delicious side dish or enjoy it as a main course!
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2727 mg | 119% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 19.3 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1428 mg | 30% | |
*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.
