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.
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.
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.
How to make Spicy Vegetable Rice
Step 1 - Prep and chop the veggies then saute them in a pan.
Step 2 - Add the rice, spices, seasonings and water. Stir well and simmer until the rice is tender.
That's all there is to it. It's such an easy, straightforward meal.
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.
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.
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. 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 try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
One-Pot Spicy Vegetable RiceAuthor:
- 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 long grain rice , white or brown, standard, basmati or jasmine is all fine
- 600mls | 2½ cups water , plus more if needed
- Heat the olive oil in a large pan over a medium heat.
- 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.
- Add the carrots, garlic and bell peppers and continue cooking for a few minutes.
- Add the rice, tomatoes, peas, spices, seasoning and water.
- 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.
- Serve immediately.