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Spicy Rice in a white bowl with a bowl of fish at the top right
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Spicy Rice - Original Recipe

Ingredients

  • 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.