Sugar-Free Spicy Rice
Transform your dinner table with the vibrant flavors of Sugar-Free Spicy Rice, a health-conscious twist on a classic favorite that's both wholesome and satisfying. This quick and easy recipe combines fragrant basmati or jasmine rice with a bold blend of warming spices like cumin, coriander, turmeric, and paprika, perfectly balanced by the freshness of diced tomatoes, green peas, and zesty ginger. It's completely sugar-free, making it ideal for those seeking a flavorful yet guilt-free dish. Ready in just 30 minutes, this versatile creation can be enjoyed as a flavorful standalone dish or paired with your favorite protein or veggies for a complete meal. Garnished with fresh cilantro, this aromatic rice dish is a must-try for anyone craving wholesome, hearty, and spicy comfort food!
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Recipe Information
Ingredients
- 1 cup basmati or jasmine rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 medium tomato, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoons red chili flakes (optional, for heat)
- 0.5 cup vegetable broth
- 0.5 cup green peas (optional, for texture)
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from clumping together when cooked.
In a medium saucepan, bring the rice and 2 cups of water to a boil. Once it starts boiling, cover with a lid, reduce heat to low, and let it simmer for 12-15 minutes until the rice is tender and all the water is absorbed. Turn off the heat and set aside.
In a large skillet or frying pan, heat the olive oil over medium heat.
Add the chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the pan. Cook for an additional minute until fragrant.
Stir in the diced tomato, ground cumin, ground coriander, turmeric powder, paprika, and red chili flakes (if using). Cook for 2-3 minutes, allowing the spices to infuse and the tomato to soften.
Pour in the vegetable broth and add the green peas (if using). Simmer for 2-3 minutes, then season with salt and black pepper to taste.
Add the cooked rice to the skillet and gently mix until the rice is evenly coated with the spice mixture. Be careful not to mash the rice.
Turn off the heat and garnish with freshly chopped cilantro.
Serve warm as a standalone dish or as a side to your favorite protein or vegetables.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 15.8 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1177 mg | 25% | |
*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.
