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One-Pot Spicy Vegetable Rice

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This One-Pot Spicy Vegetable Rice is our go to favourite mid-week dinner. 30 minutes & one pot is all that is standing between you & a big bowl full of deliciously spiced, flavourful rice studded with sweet, soft veggies.

This One-Pot Spicy Vegetable Rice is our go to favourite mid-week dinner. 3o minutes & one pot is all that is standing between you & a big bowl full of deliciously spiced, flavourful rice studded with sweet, soft veggies.

I have been making this One-Pot Spicy Vegetable Rice for years and years and it is one of our favourite mid week, quick and easy dinners.

I can’t remember where the original recipe from, but I know that it involved chicken and seafood and was kind of a Spanish paella type dish.

Of course, the ingredients I use have changed over the years and it has evolved into a cruelty free, spicy veggie rice which gets made very frequently.

HOW TO MAKE SPICY VEGETABLE RICE

FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST

Step 1

Prep and chop the veggies

Step 2

Sauté them in a large pan

Step 3

Add the rice, spices, seasonings and water

Step 4

Stir well then simmer until the rice is tender

That’s all there is to it.  It’s such an easy, straightforward meal.

Smoked paprika and turmeric are two of my favourite spices and they marry together beautifully in this very flavourful dish. The colours are lovely too with the rich mustardy yellow and the reds, greens  and yellows from the veggies.

The bell peppers become super sweet and the grape tomatoes give bursts of flavour in each bite. We love it served with some spicy Field Roast Sausage!

COMPLETELY CUSTOMIZABLE

Bell peppers, onions and garlic are essential to the flavour in this recipe but the other vegetables are pretty flexible. Replace them with whatever you have in your fridge or customize to suit your tastes. As long as you use roughly the same quantities all will be good. Even frozen veg works well.

This One-Pot Spicy Vegetable Rice is our go to favourite mid-week dinner. 3o minutes & one pot is all that is standing between you & a big bowl full of deliciously spiced, flavourful rice studded with sweet, soft veggies.

It’s also amazing with my Fiery Habanero Hot Sauce. drizzled all over.

I’M LOVING THIS SPICY VEGETABLE RICE BECAUSE IT’S:

  • easy
  • made in one pot… hello?…hardly any washing up! 💃
  • simple and uncomplicated
  • full of flavour
  • really easy to make it un-spicy so kids can enjoy it too
  • perfect as a meal or a side
  • leftovers reheat really well

HOW TO MAKE SPICY VEGETABLE RICE UN-SPICY 😂

If you have young children or someone who doesn’t like spicy food you can easily omit the chili from this recipe to make it ‘un-spicy’ rice. I do it all the time when we have guests who are a little sensitive to heat.

If you do omit the chili, to keep those that want some heat happy, just put a bottle of great hot sauce on the table so that they can add it to their individual bowls once it’s served.

LEFTOVERS

If you end up with any leftovers they reheat really well in the microwave. It keeps well in the fridge for a day or two and is perfect to reheat at mealtimes when time is at a premium. When reheating I add a few drops of water to stop the rice drying out.

Try repurposing it into burritos. One of our favourite ways to use the leftovers!

 

If you love easy, healthy and veggie packed rice dishes be sure to check out my Oven Baked Garlic Mushroom Rice. It is so good and super simple to make!

easy Oven Baked Garlic Mushroom Rice being served up with a spoon

DID YOU MAKE THIS ONE-POT SPICY VEGETABLE RICE?
If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan

4.92 from 12 votes
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One-Pot Spicy Vegetable Rice

This One-Pot Spicy Vegetable Rice is our go to favourite mid-week dinner. 3o minutes & one pot is all that is standing between you & a big bowl full of deliciously spiced, flavourful rice studded with sweet, soft veggies.
Course Entree, Main Course
Recipe Type gluten-free, oil-free option, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 357 kcal

Ingredients

  • 1 tablespoon olive oil (optional)
  • 1 medium onion , chopped finely
  • 3 medium carrots , chopped into small pieces
  • 4 cloves garlic , chopped finely
  • 2 large bell peppers , cut into large chunks, (red, yellow or orange are best in this)
  • 150g | 1 cup frozen peas (or chopped green beans)
  • 150g | 1 cup cherry tomatoes
  • 2 teaspoon ground turmeric
  • 1½ teaspoon salt
  • 1 teaspoon red pepper flakes , or chili flakes, or a small fresh or dried chili chopped
  • 1 teaspoon smoked paprika (you can sub this for chipotle powder)
  • 250g | 1 ¼ uncooked rice , white or brown
  • 600mls | 2½ cups water , plus more if needed

Instructions

  1. Heat the olive oil in a large pan over a medium heat.
  2. Saute the onions until translucent. If you do not wish to use oil then use can dry fry them or use a drop of water instead.
  3. Add the carrots, garlic and bell peppers and continue cooking for a few minutes.
  4. Add the rice, tomatoes, peas, spices, seasoning and water.


  6. Cook until the liquid starts to bubble, give it a real good stir, turn down low, cover with a lid and cook until the rice is tender and the liquid has been absorbed, stirring occasionally. If it gets to the stage where the water is absorbed and the rice isn't quite tender, you can boil a kettle and add another ¼ cup or so of water to finish it off. 

  7. Serve immediately.
Nutrition Facts
One-Pot Spicy Vegetable Rice
Amount Per Serving (1 serving)
Calories 357 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 680mg 28%
Total Carbohydrates 71g 24%
Dietary Fiber 6.2g 25%
Sugars 9g
Protein 9.3g 19%
Vitamin A 234%
Vitamin C 217%
Calcium 5%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
This One-Pot Spicy Vegetable Rice is our go to favourite mid-week dinner. 3o minutes & one pot is all that is standing between you & a big bowl full of deliciously spiced, flavourful rice studded with sweet, soft veggies. #rice #vegetablerice #savoryrice #savouryrice #vegan #vegetarian #entree
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  1. Hi, I’m new to cooking fresh (trying to get away from tv dinners). This sounds great but I’m a bit confused about the directions. The directions say use a large pan starting with the onions and adding everything else. But that would have to be a really BIG pan to fit all that. Should it be that you use the pan to cook the veges and at some point everything would go into a pot to cook? What then do you add the rice to? Would it be a pot? I learned to cook rice separately but are you saying that after cooking the onions, carrots and other veges you should add those and the (dry uncooked) rice to a pot with 2.5 cups water and cook the rice with everything else in there with it? Thanks very much!

    Reply

    • Yes that’s what I’m saying. It all gets cooked in one pot together. It doesn’t have to be an absolutely huge pot. I use a large sauté pan. You can kind of see it in the pictures.

      Reply

  4. Just made this recipe, it was super easy and extremely tasty! Defiantly adding this to one of my list of meals.

    Reply

    • I have never tried to cook it in a slow cooker and unfortunately can’t try it as I don’t have one anymore. I do cook it in my Instant Pot regularly though. I am pretty sure it would be fine. I just had a quick look online at rice cooked in slow cooker and it looks like it would maybe take about 2 – 3 hours on low. As I haven’t tried it myself though I can’t say for sure so maybe the first time you try it, make sure you are around to keep an eye on it. Hope that helps!

      Reply

        • I haven’t actually tested this in an Instant Pot but I do have a similar Instant Pot recipe and in that I saute the bell peppers, onions, carrots and garlic in the IP, then cook them with the rice. Then when it’s done I add the peas, give it a stir and just let the residual heat warm them through. The tomatoes, I guess it depends how well cooked you want them. I’d be tempted to try them in there at the beginning so you get the lovely tomato-ey flavour in the rice. You could end them at the end too though if you only want them lightly cooked. You might also need to decrease the amount of water a little too in the IP.

          Reply

  9. If I was to replace the carrots with sweet potatoes, would you recommend anything to change it? I dont have carrots but have sweet potatoes 🙂 Also made this a few weeks ago and it was AWESOME

    Reply

    • I think sweet potatoes would be great in it instead of carrots. They take about the same time to cook so no need to change anything there. The beauty of this recipe is it’s so flexible. You can swap any of the veggies that you don’t have for those that you do. It’s great for clearing out the fridge! So glad you enjoyed it last time you made it!

      Reply

  11. This sounds delicious. I am trying to find a recipe i can use to make vegetarian sausage rolls . Do you think this would work in the puff pastry.
    Thankyou

    Reply

  14. Hi Mel, I tried this dish last night, I was short of a couple of ingredients so had to improvise. It came out wonderful, I really enjoyed the spice and so did my mum! Even though she’s not a fan of spicy food… So thanks for being such a great person and sharing your wonderful site… next is your red lentil dahl!!! Can’t wait because it sounds delicious and I absolutely loved dahl when I tried it for the first time months ago so I was really surprised and happy to see it on your recipe list! I’ll definitely be taking photos this time and tagging you on instagram! Happy veganing!! Ammie.

    Reply

    • I’m so glad you both enjoyed it Ammie. You will love the dahl. It’s become one of our favourites. I’ve been making it every week. Look forward to seeing your pics!

      Reply

    • You can but just bear in mind it isn’t anywhere as flavourful as smoked paprika. If you can pick some up for the future you will see what I mean. It’s one of my favourite spices. So yummy!

      Reply

    • Thank you Bri. I haven’t actually made it myself with brown rice but I would imagine you could leave the amount of water the same and just cook it for a little longer until the rice is tender and most of the water has been absorbed.

      Reply

    • Thanks so much for featuring it. I have pinned, tweeted, stumbled, flipped etc the round up too!

      Reply

  18. I tried this tonight, and it’s definitely easy and very little clean-up (yay!). It was a little light on seasoning for us, so I added some seasonings at the end, and some sausage for my non-vegan hubby. It has a great base flavor, and I’m excited to experiment with it…the possibilities are endless, it seems almost any ingredient can be subbed with whatever you have in your pantry and fridge! Thanks for the recipe!

    Reply

    • You’re welcome Betsy. One-pot meals are just the best. Anything to get away with extra cleaning up! I’m so glad you enjoyed it and yes, just about any veggies work well in it. It’s a great ‘clear the fridge out’ meal! Sorry the seasoning was a little light for you. It’s something that varies so much between people that it’s hard to get it absolutely perfect for everybody. I suppose it’s better for something to end up under seasoned and have to add a bit more, than it is if it’s over seasoned. It’s so hard to rectify once that happens. Thanks so much for stopping by to leave your feedback and have fun with your experiments! :O)

      Reply

  21. “If you have young children or someone who doesn’t like spicy food you can omit the chili from this recipe to make it ‘unspicy’ rice.”
    That would be me haha ;p
    This sounds so good!!! I need more recipes like this. It sounds quick to throw together, but super delicious.
    YUM

    Reply

    • Ha ha! It’s totally ok to make it ‘unspicy’ rice. We love hot food but I totally get that some people don’t. When we have had family with young children stay I made ‘unspicy’ rice. I just drowned mine in hot sauce after! Thanks Kimmy :O)

      Reply

  25. My mouth is watering! You’ve packed this dish with all of my fave veggies…and smoked paprika, my fave spice! Love how easy it is too! Great recipe!

    Reply

  27. This is honestly my new favorite dish! It has just changed my life. Im pretty sure I’m going to eat this every week, if not twice a week. Omg 😍 it’s so good.

    Reply

    • You win the prize for fastest remake EVER Dacey! lol I am so glad you enjoyed it and thank you for stopping by to comment. I really appreciate it :O)

      Reply

  28. My husband cannot eat bell peppers. What do you suggest as a substitute for them in this delicious sounding recipe?

    Reply

    • HI Kathy. This recipe is so flexible when it comes to the vegetables you use. Just about anything will work. I love green beans in it. Zucchini would be good, mushrooms, some extra tomatoes, even eggplant I think would be nice. I often throw in some celery if I have some that needs using up too. Just use whatever you have in the fridge, or his favourites. As long as the vegetable quantities are fairly similar it will work out just fine. Hope that helps :O)

      Reply

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