Soy-Free Java Rice
Brighten up your dinner table with this vibrant Soy-Free Java Rice recipe, a flavorful and allergy-friendly twist on the classic Indonesian-inspired rice dish. Made with fragrant basmati rice, colorful sautéed vegetables, and an aromatic blend of turmeric, paprika, and cumin, this recipe skips the soy for a wholesome, inclusive experience. The rich tomato paste adds a subtle depth to the dish while lime wedges and freshly chopped cilantro provide a refreshing burst of flavor with each bite. Ready in just 45 minutes, this one-skillet wonder is perfect for busy weeknights or as a stunning side dish at your next gathering. Enjoy the perfect balance of spice, texture, and nutrition in every spoonful!
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Recipe Information
Ingredients
- 2 cups basmati rice
- 4 cups water
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 0.5 cup carrots, diced
- 0.5 cup green peas
- 0.5 cup red bell pepper, chopped
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole lime, wedges for serving
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain well.
In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered.
In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion; sauté until the onion becomes translucent, about 3 minutes.
Stir in the tomato paste, turmeric powder, paprika, cumin, and coriander. Cook for another 2 minutes, allowing the spices to release their aroma.
Add the diced carrots, green peas, and chopped red bell pepper to the skillet. Stir well to coat the vegetables with the spices.
Season the mixture with salt and black pepper. Sauté the vegetables for about 5 minutes until they are tender but still crisp.
Gently fold the cooked rice into the skillet with the vegetable-spice mixture. Mix until the rice is evenly coated with spices and is well combined with the vegetables.
Remove from heat and transfer to a serving bowl. Garnish with freshly chopped cilantro.
Serve the soy-free Java rice warm with lime wedges on the side to squeeze over just before eating for a fresh burst of flavor.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 20.8 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1446 mg | 31% | |
*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.
