Nice N Spicy Savoury Rice

Bold, vibrant, and packed with flavor, Nice N Spicy Savoury Rice is a one-pan wonder that transforms simple staples into a warm and satisfying dish. Fragrant basmati rice is simmered in savory vegetable stock and infused with a bold medley of spices—think earthy cumin, golden turmeric, smoky paprika, and a hint of heat from chili flakes. A colorful array of veggies, including carrots, bell peppers, and peas, adds both texture and nutrition, while fresh cilantro ties everything together with a burst of freshness. Perfect as a side dish or a standalone meal, this recipe is quick to make, with just 10 minutes of prep and 25 minutes of cooking time. Whether you're spicing up your weeknight dinner or looking for a crowd-pleasing vegan option, Nice N Spicy Savoury Rice serves up a delicious balance of comfort and spice in every bite.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup basmati rice
• 2 cups vegetable stock
• 2 tablespoons olive oil
• 1 medium (chopped) onion
• 2 minced garlic cloves
• 1 medium (diced) carrot
• 1 medium (diced) bell pepper
• 0.5 cup frozen peas
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon curry powder
• 0.5 teaspoon red chili flakes
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Set aside.

Step 2

In a medium pot, bring the vegetable stock to a simmer. Keep it warm on low heat while you prepare the rest of the dish.

Step 3

Heat the olive oil in a large skillet or non-stick pan over medium heat.

Step 4

Add the cumin seeds and toast them for 30 seconds until fragrant.

Step 5

Stir in the chopped onion and cook for 3-4 minutes until it becomes soft and translucent.

Step 6

Add the minced garlic, diced carrot, and diced bell pepper to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 7

Stir in the ground turmeric, smoked paprika, curry powder, red chili flakes, salt, and black pepper. Mix well to evenly coat the vegetables in the spices.

Step 8

Add the rinsed basmati rice to the pan and stir to combine with the vegetables and spices. Cook for 1-2 minutes, allowing the rice to toast slightly.

Step 9

Pour in the warm vegetable stock and bring the mixture to a gentle boil.

Step 10

Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook undisturbed for 15-17 minutes, or until the liquid is absorbed and the rice is tender.

Step 11

Remove the pan from heat and let it sit, covered, for 5 minutes to allow the rice to steam and fluff up.

Step 12

Gently stir in the frozen peas (they will thaw in the residual heat) and chopped fresh cilantro.

Step 13

Serve warm as a side dish or a light meal, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	1131.3 grams (1131.3g)

Amount per serving	% Daily Value*
Calories	888

Total Fat 34.90g	45%
Saturated Fat 5.70g	29%
Polyunsaturated Fat 4.20g
Cholesterol 0mg	0%
Sodium 4218mg	183%
Total Carbohydrate 123.90g	45%
Dietary Fiber 18.70g	67%
Total Sugars 24.30g
Protein 25.00g	50%

Vitamin D 0IU	0%
Calcium 220mg	17%
Iron 13mg	73%
Potassium 1916mg	41%

*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: 34.5%

Protein: 11.0%

Carbs: 54.5%