Spicy Rice
Transform your dinner table with the bold and aromatic flavors of Spicy Rice—a colorful, one-pot wonder that’s as easy to make as it is satisfying! This vibrant dish features fragrant basmati rice, perfectly spiced with cumin, turmeric, and cayenne for a warming kick. Tossed with a medley of fresh vegetables like bell peppers, carrots, peas, and cherry tomatoes, and finished with a burst of zesty lemon juice and fresh cilantro, this recipe is packed with both nutrition and flavor. Ideal as a hearty vegan main or a flavorful side to complement your favorite curry or grilled dishes, Spicy Rice brings customizable heat and irresistible complexity to your meal. Ready in just 45 minutes, this is a must-try for lovers of quick, healthy, and irresistibly spiced rice dishes! Keywords: spicy rice recipe, basmati rice dish, one-pot meals, vegan dinner ideas, Indian-inspired rice recipes.
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups water
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 1 cup cherry tomatoes, halved
- 1 medium bell pepper, chopped
- 1 medium carrot, grated
- 1 cup peas, fresh or frozen
- 0.5 cup cilantro leaves, chopped
- 1 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
In a medium pot, bring 3 cups of water to a boil. Add the drained rice along with a pinch of salt, cover, and reduce the heat to low. Allow it to cook for 12-15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
While the rice is cooking, heat the vegetable oil in a large skillet over medium heat.
Add the cumin seeds to the skillet and sauté for about 1 minute until fragrant.
Add the chopped onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes, until aromatic.
Add the ground coriander, turmeric powder, and cayenne pepper. Stir to combine and cook for another minute.
Add the cherry tomatoes, chopped bell pepper, grated carrot, and peas to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
Fluff the cooked rice with a fork and gently stir it into the vegetable mixture. Mix well to ensure the rice is evenly coated with the spices and vegetables.
Season with salt and black pepper to taste. Stir in the freshly chopped cilantro leaves.
Finish with a drizzle of lemon juice for a fresh zing. Mix well and let it cook for another 2 minutes to combine the flavors.
Serve the spicy rice hot as a main dish or alongside your favorite curry or grilled proteins.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.5 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 576 mg | 12% | |
*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.
