Vegan Spicy Rice

Elevate your mealtime with this vibrant and flavorful Vegan Spicy Rice recipe, a delightful fusion of fragrant basmati rice, fresh veggies, and bold spices. Perfectly spiced with cumin, smoked paprika, and chili powder, this one-pot wonder is simmered with a medley of diced tomatoes, bell peppers, carrots, and peas for a hearty, wholesome dish. A zesty finish of fresh cilantro and lemon juice adds brightness, making it an irresistible option for weeknight dinners or meal prep. Ready in just 45 minutes, this plant-based recipe is easy to prepare, gluten-free, and bursting with aromatic richness. Serve it solo or pair it with your favorite vegan sides for a satisfying, spicy treat!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.

Step 5

Add the diced red bell pepper and carrot. Sauté for 5-6 minutes, stirring occasionally, until the veggies are tender but still slightly crisp.

Step 6

Mix in the frozen peas, tomato paste, and canned diced tomatoes. Stir well and let the mixture cook for 2 minutes.

Step 7

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.

Step 8

Reduce the heat to low and gently fold in the cooked rice, ensuring it is evenly coated with the spice and vegetable mixture.

Step 9

Cook for 3-4 minutes, stirring occasionally, to allow the flavors to meld together.

Step 10

Turn off the heat and mix in the chopped cilantro and lemon juice for a fresh, zesty finish.

Step 11

Serve warm as a main dish or alongside other vegan dishes. Enjoy your Vegan Spicy Rice!

Nutrition Facts

Serving size	(1462.7g)

Amount per serving	% Daily Value*
Calories	903.1

Total Fat 38.6g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 4.7g
Cholesterol 4.8mg	0%
Sodium 2793.0mg	0%
Total Carbohydrate 119.4g	0%
Dietary Fiber 23.4g	0%
Total Sugars 32.8g
Protein 23.8g	0%

Vitamin D 0IU	0%
Calcium 280.4mg	0%
Iron 12.1mg	0%
Potassium 2035.9mg	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: 37.8%

Protein: 10.3%

Carbs: 51.9%