Soy-Free Spicy Rice
Elevate mealtime with this flavorful and vibrant Soy-Free Spicy Rice recipe! Perfect for those seeking a plant-based, allergen-friendly option, this dish combines fluffy basmati rice with a bold blend of spices, including smoked paprika, ground turmeric, and cayenne pepper, for just the right amount of heat. Fresh garlic, ginger, red onion, and bell pepper create a savory base, while juicy diced tomatoes and vegetable broth tie the dish together with rich, robust flavors. Finished with a touch of lime juice and fresh cilantro, this recipe is a mouthwatering combination of spicy, aromatic, and zesty notes. Ready in just 40 minutes, it’s an easy one-pan wonder that’s ideal as a satisfying main dish or a flavorful side to complement your favorite protein. Whether you're meal prepping for the week or craving something bold and comforting, this soy-free recipe will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 tablespoons Extra virgin olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Red onion, finely chopped
- 1 tablespoon Fresh ginger, grated
- 1 medium Red bell pepper, diced
- 1 cup Canned diced tomatoes
- 1 cup Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Red chili flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear to remove excess starch. Set it aside to drain.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, then lower the heat to a simmer. Cover and cook for 15 minutes or until the water has absorbed and the rice is tender. Remove from heat and let it rest for 5 minutes. Fluff with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic, chopped red onion, and grated ginger to the skillet. Sauté for 2-3 minutes until fragrant and the onion is translucent.
Stir in the diced red bell pepper and cook for another 3-4 minutes until slightly softened.
Add the canned diced tomatoes, vegetable broth, ground cumin, smoked paprika, cayenne pepper, ground turmeric, red chili flakes (if using), salt, and black pepper. Stir well to combine the spices evenly.
Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
Once the rice is ready, add it to the skillet with the sauce. Gently fold the rice into the mixture until it's evenly coated with the spicy tomato sauce.
Turn off the heat and stir in the fresh chopped cilantro and lime juice for a burst of freshness.
Taste and adjust seasoning if needed. Serve warm as a standalone dish or alongside your favorite protein or vegetables.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 21.5 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1707 mg | 36% | |
*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.
