Spicy Rice

Spicy Rice

Posted by on Jul 20, 2015 in Vegan Recipes
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Spicy Rice
Print Recipe
This is a great accompaniment to so many dishes, and it tastes so good! I like my food hot so I always either add more chilli flakes or sprinkle some fresh cayenne peppers over the top when it's done (when they're in season!). It's very easy to make and the ingredients are usually knocking about in the kitchen somewhere, so give it a go!
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Spicy Rice
Print Recipe
This is a great accompaniment to so many dishes, and it tastes so good! I like my food hot so I always either add more chilli flakes or sprinkle some fresh cayenne peppers over the top when it's done (when they're in season!). It's very easy to make and the ingredients are usually knocking about in the kitchen somewhere, so give it a go!
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil in a saucepan and add the garam masala, cayenne pepper and red chilli flakes. Cook the spices for 1-2 minutes before adding the onion and cooking until slightly browned.
  2. Add the garlic and mix for another minute.
  3. Add the stock (I used a Tesco Vegetable Stock Pot), carrots, celery, salt & pepper, rice and 450ml of boiling water (2 parts water to 1 part rice). Give it a good stir and bring to the boil.
  4. Reduce to a low simmer, cover with a lid and cook for about 30 minutes until the water has been absorbed. Try not to touch the rice at all at this stage however temping it may be to keep stirring!
  5. When it's cooked and the water has been absorbed, add the peas, green beans and bell pepper. Give it a mix and take off the heat. I add these bits right at the end so they aren't too soft and they maintain some crunch.
  6. Sprinkle some fresh red chilli over the top and serve!
Recipe Notes

This will be enough for 2-4 people as a side dish. I keep it chilled for up to 5 days and it's absolutely fine to heat in the microwave. Cook in batches and freeze for a quick meal!