Low Fat Spicy Rice

Elevate your weeknight dinners with this flavor-packed Low Fat Spicy Rice, a healthy and vibrant one-pan dish that's both easy to prepare and irresistibly delicious. Made with hearty long-grain brown rice simmered in low-sodium vegetable broth, this recipe is brimming with bold flavors from smoky paprika, zesty cumin, and a touch of cayenne heat. Fresh vegetables like diced red bell pepper, sweet peas, and canned tomatoes add texture and nutrients, while a finishing garnish of fresh cilantro provides a burst of freshness. Perfect as a standalone meal or a versatile side dish, this low-fat, nutrient-rich recipe is a satisfying option for spice lovers and health-conscious eaters alike. Ready in just 40 minutes, it’s the ultimate quick, wholesome, and flavorful comfort food!

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup long-grain brown rice
• 2 cups vegetable broth (low-sodium)
• 1 teaspoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 cup canned diced tomatoes (no salt added)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 0.25 teaspoon cayenne pepper
• 0.5 cup frozen peas
• 2 tablespoons fresh cilantro, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the brown rice under cold water to remove excess starch, then set aside.

Step 2

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rice, cover, and reduce the heat to low. Simmer for 25-30 minutes or until the rice is tender and fully cooked. Remove from heat, fluff with a fork, and set aside.

Step 3

While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat.

Step 4

Add the chopped onion to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.

Step 5

Add the diced red bell pepper and sauté for another 3-4 minutes until slightly softened.

Step 6

Stir in the canned diced tomatoes, ground cumin, paprika, chili powder, and cayenne pepper. Cook for 2-3 minutes to allow the flavors to meld.

Step 7

Add the cooked rice to the skillet and mix thoroughly to combine with the vegetable mixture.

Step 8

Stir in the frozen peas and cook for another 2 minutes until the peas are heated through.

Step 9

Season with salt and black pepper to taste.

Step 10

Remove the skillet from heat and garnish with freshly chopped cilantro before serving.

Step 11

Serve warm as a standalone dish or pair with grilled vegetables or lean protein for a complete meal.

Nutrition Facts

Serving size	(1259.1g)

Amount per serving	% Daily Value*
Calories	603.7

Total Fat 18.0g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1555.0mg	0%
Total Carbohydrate 95.8g	0%
Dietary Fiber 18.5g	0%
Total Sugars 24.1g
Protein 16.2g	0%

Vitamin D 0IU	0%
Calcium 177.8mg	0%
Iron 6.8mg	0%
Potassium 1522.8mg	0%

*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.

Source of Calories

Fat: 26.6%

Protein: 10.6%

Carbs: 62.8%