Easy Spicy Rice
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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- 1 tbs vegetable oil
- 2 chilli peppers - medium size
- 2 cloves garlic
- 1 tsp spice powder - 5 Spice for Chinese-inspired rice, Garam Masala for Indian
- 240 g basmati rice
- 480 ml vegetable stock or broth
- salt and pepper - to taste
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
- If I am chopping lots of chilli I usually wear a pair of latex gloves or wrap my fingers in cling film. Even after thoroughly washing your hands, it is so easy to rub your eyes and get the chilli burn.
- You can, of course, use different spices. I sometimes throw in half a lemon rind to make lemon spicy rice. For rice to go with Middle Eastern dishes, you could use a blend called baharat, or a little mixed spice with a little cardamom and a pinch of turmeric or saffron (go easy on the chilli too).
- There is no need to rinse the rice. However, if you do prefer to wash it, reduce the amount of stock by 2 tablespoons.
- I make my easy spicy rice in a heavy cast-iron casserole dish or Dutch oven. Use the heaviest pan you have. A sturdy pan heats evenly and will prevent hot spots and burning.
- Use a pan with a well fitting lid. If the lid doesn't fit properly, some of the steam will escape and you may end up with dry rice. If the lid isn't tight, add an extra spoonful of water.
- Cook on the lowest heat and if needed use a stove top heat diffuser or simmer ring. These cost a few pounds (or dollars) and will last a lifetime.
- Leftover chillies can be chopped and frozen, then fried from frozen the next time.
- This recipe is 9 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 269kcal | Carbohydrates: 52g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Sodium: 485mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 33mg | Calcium: 29mg | Iron: 1mg