Soy-Free Java Rice

Elevate your side dish game with this vibrant and flavorful Soy-Free Java Rice, a healthier twist on the classic Filipino favorite. Infused with aromatic spices like turmeric, paprika, cumin, and coriander, this recipe creates beautifully golden basmati rice that pairs perfectly with a medley of sautéed vegetables, including diced carrots, green peas, and red bell peppers. The absence of soy sauce makes it an ideal option for those with dietary restrictions, while the fresh cilantro and zesty lime wedges add a refreshing burst of flavor. Quick to prepare in just 45 minutes and packed with wholesome ingredients, this colorful rice dish is perfect as a standalone vegan entrée or as a zesty side for grilled meats or tofu. Try this easy, allergy-friendly recipe to bring a world of bold spices and fresh flavors to your table!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups basmati rice
• 4 cups water
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 0.5 teaspoon cumin powder
• 0.5 teaspoon coriander powder
• 0.5 cup carrots, diced
• 0.5 cup green peas
• 0.5 cup red bell pepper, chopped
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 1 whole lime, wedges for serving
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain well.

Step 2

In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered.

Step 3

In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion; sauté until the onion becomes translucent, about 3 minutes.

Step 4

Stir in the tomato paste, turmeric powder, paprika, cumin, and coriander. Cook for another 2 minutes, allowing the spices to release their aroma.

Step 5

Add the diced carrots, green peas, and chopped red bell pepper to the skillet. Stir well to coat the vegetables with the spices.

Step 6

Season the mixture with salt and black pepper. Sauté the vegetables for about 5 minutes until they are tender but still crisp.

Step 7

Gently fold the cooked rice into the skillet with the vegetable-spice mixture. Mix until the rice is evenly coated with spices and is well combined with the vegetables.

Step 8

Remove from heat and transfer to a serving bowl. Garnish with freshly chopped cilantro.

Step 9

Serve the soy-free Java rice warm with lime wedges on the side to squeeze over just before eating for a fresh burst of flavor.

Nutrition Facts

Serving size	(1830.0g)

Amount per serving	% Daily Value*
Calories	932.8

Total Fat 29.4g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 2474.6mg	0%
Total Carbohydrate 150.4g	0%
Dietary Fiber 15.9g	0%
Total Sugars 20.8g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 234.8mg	0%
Iron 11.9mg	0%
Potassium 1445.6mg	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: 27.6%

Protein: 9.8%

Carbs: 62.7%