Spicy Baked Rice
Spicy Baked Rice is the ultimate one-pot comfort dish that combines bold, aromatic spices with tender basmati rice and vibrant vegetables, all baked to perfection. This flavorful recipe starts with a fragrant base of sautéed onions, garlic, and ginger, enriched with warming spices like smoked paprika, turmeric, and ground cumin. Tossed with juicy tomatoes, fresh peas, and sweet carrots, the rice absorbs every bit of the savory, spiced broth as it bakes in the oven. With its golden, fluffy texture and a subtle kick of heat from red chili powder and optional cayenne, this dish is as satisfying as it is easy to make. Topped with fresh cilantro and sliced green chilies for an herby finish, it’s ideal as a hearty side or standout main course. Perfect for spice lovers, this baked rice dish is a must-try for weeknight dinners or stress-free entertaining!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3.5 cups Water
- 2 tablespoons Vegetable oil
- 1 large Onion
- 3 medium Garlic cloves
- 1 tablespoon Ginger
- 2 medium Tomatoes (diced)
- 2 tablespoons Tomato paste
- 1 teaspoon Red chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper (optional for extra spice)
- 1 teaspoon Salt
- 1 piece Vegetable or chicken stock cube
- 1 cup Frozen peas
- 1 cup Carrots (diced)
- 2 tablespoons Fresh cilantro (chopped)
- 2 small Green chilies (sliced)
- 1 piece Bay leaf
Instructions
Preheat your oven to 350°F (175°C).
Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
In a large, oven-safe skillet or pan, heat the vegetable oil over medium heat.
Finely chop the onion, garlic, and ginger. Add them to the skillet and sauté for 2-3 minutes until they soften and become fragrant.
Add the diced tomatoes, tomato paste, red chili powder, smoked paprika, ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), and salt. Stir well and cook for 5-6 minutes until the mixture thickens and turns into a spicy base.
Crumble the stock cube into the pan and stir to combine.
Add the rice to the skillet and stir to coat it evenly with the spice mixture.
Pour in the 3.5 cups of water and add the bay leaf. Mix well and allow the mixture to come to a gentle boil.
Once the water starts to boil, add the frozen peas and diced carrots. Stir gently to distribute the vegetables evenly.
Cover the skillet tightly with aluminum foil or a lid and transfer it to the preheated oven.
Bake the rice for 25-30 minutes or until the rice is fully cooked and the liquid is absorbed.
Carefully remove the skillet from the oven and let it sit, covered, for another 5 minutes to allow the flavors to meld.
Remove the bay leaf and fluff the rice gently with a fork.
Garnish with chopped fresh cilantro and sliced green chilies before serving.
Serve warm with a side of yogurt or raita, if desired.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.5 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 649 mg | 14% | |
*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.
