Gluten-Free Spicy Rice

Packed with vibrant flavors and bold spices, this Gluten-Free Spicy Rice recipe is an irresistible side dish or light main that's as versatile as it is satisfying. Made with fluffy basmati or long-grain white rice, fresh veggies like onion and red bell pepper, and an aromatic blend of cumin, paprika, and cayenne, this dish brings a deliciously smoky heat to your table. A touch of jalapeño can elevate the heat level, while optional frozen peas add a pop of color and sweetness. Cooked in rich vegetable broth and garnished with fresh cilantro and a squeeze of lime, this gluten-free recipe is perfect for weeknight dinners, meal prep, or serving alongside your favorite protein. Ready in just 35 minutes and naturally gluten-free, it's a quick, healthy, and flavorful solution for spice lovers!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice or basmati rice
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium red bell pepper, diced
• 3 cloves garlic cloves, minced
• 1 small jalapeño, finely chopped (optional, for extra heat)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup frozen peas (optional)
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 whole lime, cut into wedges (for serving)

Directions

Step 1

Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.

Step 2

In a medium saucepan, heat the olive oil over medium heat.

Step 3

Add the chopped onion and red bell pepper to the pan, and sauté for 3-4 minutes until softened and fragrant.

Step 4

Stir in the minced garlic and chopped jalapeño (if using), cooking for an additional 30 seconds.

Step 5

Add the ground cumin, paprika, cayenne pepper, salt, and black pepper to the pan. Stir well to coat the vegetables with the spices.

Step 6

Pour the rinsed rice into the pan and stir for 1-2 minutes until the rice is lightly toasted and coated with the spice mixture.

Step 7

Add the vegetable broth to the pan and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.

Step 8

If using peas, add them to the pan during the last 5 minutes of cooking. Stir gently to combine.

Step 9

Remove the pan from the heat and let the rice sit, covered, for 5 minutes to steam. Fluff the rice with a fork.

Step 10

Garnish with chopped cilantro and serve with lime wedges on the side for added freshness.

Nutrition Facts

Serving size	1100.4 grams (1100.4g)

Amount per serving	% Daily Value*
Calories	889

Total Fat 34.80g	45%
Saturated Fat 5.70g	29%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 2325mg	101%
Total Carbohydrate 127.90g	47%
Dietary Fiber 18.70g	67%
Total Sugars 23.00g
Protein 22.30g	45%

Vitamin D 0IU	0%
Calcium 212mg	16%
Iron 8mg	42%
Potassium 1778mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 9.8%

Carbs: 56.0%