Vegetarian Spicy Rice
Savor the bold and vibrant flavors of Vegetarian Spicy Rice, a one-pan wonder that combines fragrant basmati rice with a medley of colorful vegetables and warming spices. Perfectly spiced with turmeric, cumin, paprika, and a hint of chili flakes, this dish offers a delightful kick that can be adjusted to your heat preference. Juicy canned tomatoes bring a tangy depth, while fresh cilantro and a squeeze of lemon elevate its aroma and taste. Ready in just 40 minutes, including prep time, this easy and wholesome recipe is ideal for a quick weeknight dinner or a flavorful side dish. Packed with nutrients and entirely plant-based, Vegetarian Spicy Rice is a crowd-pleaser for vegans and spice lovers alike!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, grated
- 1 cup frozen peas
- 1 cup canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 0.5 teaspoon red chili flakes (adjust to spice preference)
- 0.5 teaspoon turmeric powder
- 1 vegetable stock cube
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 lemon wedge
Instructions
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from turning sticky.
In a medium saucepan, combine 2 cups of water with the rinsed rice. Add a pinch of salt and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Set aside.
In a large skillet or wok, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced red bell pepper and grated carrot. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften.
Add the canned diced tomatoes, turmeric powder, ground cumin, coriander powder, paprika, and red chili flakes. Stir well to combine the spices with the vegetables.
Crumble in the vegetable stock cube and mix. Simmer the mixture for 3-4 minutes to allow the flavors to blend.
Add the peas and cooked rice to the skillet. Stir carefully to combine the rice with the spiced vegetable mixture.
Season with salt as needed and cook for another 3 minutes, stirring occasionally, to ensure everything is heated through.
Turn off the heat and garnish with fresh chopped cilantro.
Serve warm with a lemon wedge on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 29.7 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1790 mg | 38% | |
*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.
