Vegetarian Spicy Rice

Bursting with bold flavors and vibrant colors, Vegetarian Spicy Rice is a quick and satisfying dish that brings a kick of aromatic spices to your table. Fluffy basmati rice is perfectly complemented by a medley of sautéed vegetables, including sweet red bell peppers, peas, and grated carrots, creating a wholesome and hearty base. Seasoned with an irresistible blend of cumin, paprika, turmeric, and chili flakes, this one-pan wonder delivers just the right amount of spice, balanced by the freshness of cilantro and a bright squeeze of lemon. Perfect for lunch, dinner, or meal prep, this vegetarian recipe is both easy to make and packed with nutrients, making it a flavorful go-to for spice lovers looking for a healthy, plant-based option. Ready in under 40 minutes, it’s a must-try for anyone seeking a warm, comforting, and customizable rice dish.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from turning sticky.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the diced red bell pepper and grated carrot. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften.

Step 6

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.

Step 7

Crumble in the vegetable stock cube and mix. Simmer the mixture for 3-4 minutes to allow the flavors to blend.

Step 8

Add the peas and cooked rice to the skillet. Stir carefully to combine the rice with the spiced vegetable mixture.

Step 9

Season with salt as needed and cook for another 3 minutes, stirring occasionally, to ensure everything is heated through.

Step 10

Turn off the heat and garnish with fresh chopped cilantro.

Step 11

Serve warm with a lemon wedge on the side for squeezing over the top just before eating.

Nutrition Facts

Serving size	(1449.2g)

Amount per serving	% Daily Value*
Calories	885.2

Total Fat 39.1g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 4.7g
Cholesterol 4.8mg	0%
Sodium 2387.7mg	0%
Total Carbohydrate 115.2g	0%
Dietary Fiber 22.3g	0%
Total Sugars 29.7g
Protein 22.9g	0%

Vitamin D 0IU	0%
Calcium 284.4mg	0%
Iron 11.2mg	0%
Potassium 1790.3mg	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: 38.9%

Protein: 10.1%

Carbs: 51.0%