Spicy Rice – Original Recipe

I know I haven’t been posting much lately. I promise I’m trying to create new recipes, but sometimes there just aren’t enough hours in the day. For now, you can make some of my Spicy Rice instead.

My son is obsessed with spicy rice. The moment he smells it cooking he appears in the kitchen like a tiny rice detective. The first time I made it he opened the pot and immediately said, “Wow, that smells so good!” I don’t think I’ve ever seen someone that excited about rice before.

Life can get busy, chaotic, and overwhelming sometimes, especially when you’re juggling family, work, and everything in between. Some days you question whether you’re doing enough, but meals like this remind me that the little things matter too.

This rice is simple, comforting, full of flavour, and made with pantry staples. It’s the perfect side dish for fish, chicken, curry, or even enjoyed on its own.

Tips for Perfect Rice

• Rinse your rice well until the water runs mostly clear.
• Don’t stir the rice while it cooks.
• Fluff gently with a fork once cooked for light, fluffy grains.

Spicy Rice - Original Recipe

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Ingredients

  

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• ▢ 1 cup basmati rice
• ▢ 1 tablespoon butter
• ▢ Few drops olive oil
• ▢ 1 small onion finely diced
• ▢ 1 garlic clove minced
• ▢ 1 carrot finely diced
• ▢ ½ red pepper finely diced
• ▢ ½ cup fresh or frozen peas
• ▢ 1 teaspoon chilli powder
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon turmeric
• ▢ ½ teaspoon oregano
• ▢ 1 tablespoon tomato paste
• ▢ 1 Knorr chicken stock pot
• ▢ 2 cups hot water
• ▢ Salt if needed

Instructions

 

• Rinse the rice several times until the water runs mostly clear. Drain and set aside.
• Heat the butter and a few drops of oil in a pot.
• Add the onion, garlic, carrot, and red pepper. Sauté until the onion becomes soft and translucent.
• Add the chilli powder, paprika, turmeric, oregano, and tomato paste. Stir well and cook for a few seconds.
• Add the rice.
• Dissolve the stock pot in the hot water and pour into the rice.
• Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is cooked and all the liquid has been absorbed, about 30 minutes.
• In the last 5 minutes of cooking, add the peas and gently mix them in.
• Let the rice stand for 5 minutes, then fluff with a fork before serving.

Notes

You can use any long grain rice.
If you don’t have a stock pot, use 1 teaspoon stock powder instead.
Frozen mixed vegetables work perfectly too.
Adjust chilli powder to your spice preference.

Tried this recipe?Mention @tamarindnthyme

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