Vegan Spicy Rice
Flavor-packed and vibrant, Vegan Spicy Rice is a one-skillet wonder perfect for satisfying your craving for bold and zesty meals. This recipe features fluffy basmati rice infused with an aromatic blend of cumin, smoked paprika, chili powder, and turmeric, creating a savory base that pairs beautifully with tender sautéed vegetables like bell peppers, carrots, and peas. Enhanced with the freshness of garlic, ginger, and a splash of lemon juice, every bite is loaded with tantalizing flavors. Ready in just 45 minutes, this easy-to-make dish is ideal for weeknight dinners or meal prep. Serve it as a hearty vegan main dish or alongside your favorite plant-based eats, and let the comforting, spicy notes elevate your dining experience. A must-try for lovers of spice and wholesome meals!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 medium Red bell pepper, diced
- 1 medium Carrot, finely diced
- 1 cup Frozen peas
- 2 tablespoons Tomato paste
- 1 cup Canned diced tomatoes
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
In a medium pot, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover the pot, and let the rice simmer for 10-12 minutes or until all the water is absorbed. Once cooked, fluff the rice gently with a fork and set it aside.
Heat the olive oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
Add the diced red bell pepper and carrot. Sauté for 5-6 minutes, stirring occasionally, until the veggies are tender but still slightly crisp.
Mix in the frozen peas, tomato paste, and canned diced tomatoes. Stir well and let the mixture cook for 2 minutes.
Sprinkle in the cumin powder, coriander powder, smoked paprika, chili powder, turmeric powder, and salt. Stir to combine and cook for another minute to toast the spices.
Reduce the heat to low and gently fold in the cooked rice, ensuring it is evenly coated with the spice and vegetable mixture.
Cook for 3-4 minutes, stirring occasionally, to allow the flavors to meld together.
Turn off the heat and mix in the chopped cilantro and lemon juice for a fresh, zesty finish.
Serve warm as a main dish or alongside other vegan dishes. Enjoy your Vegan Spicy Rice!
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 34.2 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2054 mg | 44% | |
*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.
