One-Pot Spicy Vegetable Rice made in one-pot in under 30 minutes. It's easy, flavourful, and will be your new favourite mid-week dinner!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Jump to:
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.
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 and habanero hot sauce!
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 meal!
Variations
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. If you do this though I recommend having a bottle of hot sauce on the table so that the people who like spice can add it to their own individual bowls.
Storing Leftovers
If you end up with any leftovers they keep well in the fridge for a couple of days. Add a few drops of water to stop it drying out then reheat in a microwave. Remember though that for food safety reasons rice can only be reheated once and it must be heated until absolutely piping hot.
Leftovers are awesome repurposed into burritos with some quick seasoned black beans and vegan cheese!
Recipe
One-Pot Spicy Vegetable Rice
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 tablespoon olive oil (optional)
- 1 medium onion , diced
- 3 medium carrots , diced
- 4 cloves garlic , mince
- 2 large bell peppers , deseeded & cut into bite-sized chunks
- 1 cup (150 grams) frozen peas (or chopped green beans)
- 1 cup (150 grams) cherry tomatoes
- 2 teaspoons ground turmeric
- 1½ teaspoon fine sea salt
- 1 teaspoon red chili pepper flakes , or a small fresh/dried chili diced
- 1 teaspoon smoked paprika (or chipotle powder)
- 1 ¼ cup (250 grams) uncooked long grain white rice , or basmati/jasmine
- 2½ cups (600 mls) water , plus more if needed
INSTRUCTIONS
- Heat the olive oil in a large pan over a medium heat until hot & shimmering.
- Saute the onions until translucent. If you don't want to use oil dry fry them or use a drop of water instead.
- Add the carrots, garlic and bell peppers and continue cooking for a few more minutes then 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. 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 and put the lid back on to finish it off.
- Stir well then serve.
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Jeanine says
Thank you for the recipe, virtual vegan.
I made this recipe tonight for my family, and I have to say it turned out beautiful looking. The turmeric, however, is overpowering, drowning out the flavour of the fresh garlic, and the flavours lack some depth. I'll be making this again in the future, but with less turmeric, a bit less chili flakes, and adding some other seasonings such a cumin and perhaps italian seasoning. I also used half the salt, which was the right call, but we don't eat a lot of salt.
Robin says
I was looking for a recipe that was a variation from Vegan Curries. Although I have to perfect my cooking skills for the absorption of the stock and the rice I found myself really enjoying this recipe. It has loads of extra filling and is full of flavour.
Sally says
I left out the chilli - the whole family have loved this quick-to-throw-together dish!
Graeme says
I've just finished cooking this and I'm eating it now. What an amazing find, and as you've hinted in the other comments so easy to make slight variations and still be good. This will definitely be a staple for me now.
Rosey says
I tried this recipe out tonight and absolutely loved it. It was so easy to prepare and was so full of flavour. I added cumin and mustard seeds for a bit of extra flavour. Will definitely make this again. Thank you!
Col Ayers says
Great recipe, I was surprised how easy it was to make too!
We added chopped herbs at the end and had it with chicken peri peri - delicious!
Beth says
I omitted the red pepper flakes, used just one red bell pepper because the pepper was huge, and I forgot to add in the frozen peas, but the rice dish was still very tasty.
I used basmati rice and once the lid was on, it took 20 minutes to cook and for the rice to absorb nearly all the water. I stirred occasionally and the rice didn't burn or stick to the bottom of the pot!
The recipe is totally delicious as is, but I would love to know if you have any spice/seasoning suggestions for how to change this up flavor-wise. (Maybe even other vegetable combinations). I'm just not good at spice pairings and things like that.
A Virtual Vegan says
I'm glad you enjoyed it Beth. With this recipe just about any vegetable goes. I use it as a clear out the fridge type meal. It's perfect for using veggies that are just passed their best. Greens like kale and spinach are particularly good in it, just stir them through 5 minutes before serving because they don't need much cooking. And mushrooms too.
As for spices, you can do a curry version with curry powder instead of turmeric and smoked paprika and maybe throw in some golden raisins or sultanas and a sprinkle of flaked almonds to serve. Cumin works well. A mix of cumin, cinnamon, cardamom, and turmeric would be nice, a bay leaf tucked in there as it cooks would be lovely. There's saffron, thyme and oregano too. It's a really good recipe to make your own!
Hope that helps!
Phillip says
Wow! Nice recipe. THANKS
Lindsay says
Really easy and tasty. We love spicy food and this will be on a regular rotation now.
Marta Lynch says
Unfortunately this was not a hit with my family or myself. Combination of flavors and textures were not appealing despite our love for spicy dishes.
Tim Smith says
Cooked it recently. Fabulous. Was eating leftovers all week. Simple, tasty, perfect.
A Virtual Vegan says
Thank you Tim. I'm glad you enjoyed it!
M.A. says
This has become my favorite Clean-Out-the-Vegetable-Bin-the-Night-Before-Going-to-the-Farmers'-Market recipe! At last, something to do with that handful of sad mushrooms and the last 4 brussels sprouts. Quick, easy, and good, my favorite kind of food.
Melanie McDonald says
I'm glad you are enjoying it! I tend to use this recipe in exactly the same way. So handy for using up odds and ends!