This easy spicy rice is the perfect accompaniment to any type of curry, and is ideal for an after-work supper for two. Ready less than 30 minutes with about 5 minutes hands-on time, it's vegan and gluten free. Make it as hot and spicy as you like.
Halve the chilli peppers. Cut into cubes. Discard the seeds and membrane for less heat, or include them if you prefer a spicier dish.
Pour the oil into the bottom of a heavy saucepan, or casserole dish (Dutch oven) and heat over a low flame. Add the garlic and chilli and fry for a few minutes until starting to soften.
Add the rice and stir until it is coated with the spice and oil mixture.
Pour over the stock, Add a little salt. Bring to a gentle simmer, put the lid on the pan and leave on the lowest heat for 25 minutes.
After 25 minutes, take the pan off the stove top. The rice will have absorbed all the liquid. Fluff the rice with a fork, replace the lid and allow to stand for up to 15 minutes.
Homemade Spicy Rice – Tips and Tricks