Spicy Black Rice
Transform your dinner routine with this vibrant and wholesome Spicy Black Rice recipe, a perfect blend of bold flavors and nourishing ingredients. Featuring the unique nutty taste and luscious texture of black rice, this dish is elevated with a medley of aromatics like garlic, ginger, and onion, along with the fiery kick of jalapeño and smoked paprika. Tossed with soy sauce, zesty lime juice, and a sprinkle of fresh cilantro, this spicy and savory rice dish is both gluten-free (when using tamari) and vegan-friendly, making it a versatile option for any table. Topped with optional roasted peanuts or cashews for added crunch, this recipe is ideal as a hearty side or a satisfying main that’s sure to impress. Ready in under an hour, it’s a must-try for lovers of bold, spicy, and globally-inspired cuisine.
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Recipe Information
Ingredients
- 1 cup black rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 medium red bell pepper, diced
- 1 medium jalapeño or red chili, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup roasted peanuts or cashews (optional, for garnish)
Instructions
Rinse the black rice thoroughly under cold water to remove excess starch.
In a medium saucepan, combine the black rice and water. Bring to a boil, then reduce the heat to low, cover, and let simmer for 30-35 minutes, or until the rice is tender and the water is absorbed.
While the rice is cooking, heat the olive oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the diced red bell pepper and finely chopped jalapeño (or red chili). Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.
Sprinkle in the ground cumin, coriander, and smoked paprika. Stir well to evenly coat the vegetables with the spices.
Once the rice is fully cooked, add it to the skillet with the vegetables. Stir to combine.
Drizzle in the soy sauce and lime juice. Mix thoroughly and let cook for 2-3 minutes to allow the flavors to meld.
Season with salt and black pepper to taste.
Remove from heat and garnish with fresh cilantro and, if desired, roasted peanuts or cashews for added crunch.
Serve warm as a main dish or as a side to complement other meals.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 14.5 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1695 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.
