Rice Flavour Explosion
Get ready to invigorate your taste buds with the vibrant "Rice Flavour Explosion," a one-pot wonder that's bursting with bold spices and fresh ingredients. This recipe transforms humble basmati rice into a flavorful masterpiece, combining aromatic cumin, turmeric, and paprika with sautéed onions, garlic, and ginger for an irresistible base. Tender bites of carrot, bell pepper, and sweet peas add texture and color, while soy sauce and tomato paste bring a savory depth to every mouthful. Finished with a zesty touch of fresh cilantro and lemon juice, this quick and easy dish is perfect as a satisfying vegetarian main or a side dish to complement your favorite protein. Whether you're looking for weeknight dinner inspiration or a crowd-pleasing potluck option, this 40-minute recipe promises bold flavors, wholesome ingredients, and endless versatility for your table.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 4 cups water
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 1 cup frozen peas
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain well and set aside.
In a medium-sized pot, bring 4 cups of water to a boil. Add a pinch of salt and the rinsed rice. Cover, reduce the heat to low, and simmer for 15 minutes or until the rice is tender and water is fully absorbed. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork and set aside.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the diced carrot and bell pepper to the skillet. Cook for 5-6 minutes, stirring often, until the vegetables are slightly tender.
Mix in the frozen peas, soy sauce, and tomato paste. Stir until the vegetables are evenly coated.
Sprinkle the cumin powder, paprika, turmeric powder, chili flakes, salt, and black pepper over the vegetables. Stir well to combine.
Add the cooked rice to the skillet, gently folding it into the vegetable mixture to avoid breaking the grains.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and stir in the chopped fresh cilantro and lemon juice.
Serve warm as a flavorful main dish or pair it with your choice of protein for a complete meal.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 26.8 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1810 mg | 39% | |
*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.
