Spicy Rice with Fruit
Elevate your meal game with this vibrant and flavorful Spicy Rice with Fruit, a perfect harmony of bold spices and natural sweetness. Fluffy basmati rice is infused with fragrant cumin, coriander, and turmeric, delivering an aromatic base complemented by juicy bursts of fresh mango, pineapple, and plump raisins. A touch of cayenne pepper adds just the right amount of heat, while a squeeze of lime and fresh cilantro bring brightness to every bite. Finished with toasted cashews for a satisfying crunch, this dish seamlessly balances savory and sweet flavors. Perfect as a light vegetarian main or an exotic side dish, this recipe offers an unforgettable fusion of spice and tropical flair.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons vegetable oil
- 1 small, finely diced yellow onion
- 2 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 cup raisins
- 0.5 cup, fresh or canned, drained pineapple chunks
- 1 small, peeled and diced mango
- 1 deseeded and finely chopped red chili
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lime juice
- 0.25 cup toasted cashews
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork. Keep covered and set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, ground coriander, turmeric, cayenne pepper, and salt. Cook for an additional 1-2 minutes, stirring frequently, until fragrant.
Lower the heat slightly and add the cooked rice to the skillet. Stir well to coat the rice evenly with the spice mixture.
Add the raisins, pineapple chunks, and diced mango to the rice. Stir gently to combine, allowing the fruit to warm through for about 3-4 minutes.
Toss in the chopped red chili and fresh cilantro, reserving a little cilantro for garnish. Stir in the lime juice for a burst of freshness.
Remove from heat and garnish with the reserved cilantro and toasted cashews.
Serve warm as a vibrant side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 85.3 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1668 mg | 35% | |
*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.
