One Pot Spicy Rice Recipes

ONE POT SPICY RICE

Steps:

• Chop the onion, green pepper and chilli. In a large, deep frying pan or wok, fry these ingredients for a few minutes until they soften.
• Add the rice into the pan, followed by the water. Stir the rice, making sure it doesn't stick to the bottom of the pan.
• You may want to add the water in bit by bit as it gets absorbed. This will make sure you don't use too much water and get soggy rice.
• Stir in the turmeric, chilli powder and garam masala (if using). Bring the rice to the boil and add the peas.
• Simmer until the rice has absorbed the water and serve.

ONE-PAN SPICY PRAWNS AND RICE RECIPE BY TASTY

Steps:

• Fry the onions, garlic, chilli, and red pepper with a little olive oil.
• Add the chorizo after a minute.
• Stir in the turmeric, salt, pepper, and long grain rice.
• Pour in the water and simmer for 20 minutes.
• Stir in the peas and prawns until prawns are pink and no longer translucent, about 3-4 minutes.
• Enjoy!

ONE PAN SPICY RICE

Steps:

• Heat the oil in a large nonstick pan that has a lid, then fry the garlic and curry paste over a medium heat for 1 minute, until it smells toasty.
• Tip the rice into the pan with the stock, chickpeas and raisins and stir with a fork to stop the rice from clumping. Season with salt and pepper, then cover and bring to the boil. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.
• Squeeze the excess water from the spinach with your hands. Tip it into the pan along with 2 tbsp of hot water and fluff up the rice with a fork, making sure the spinach is mixed in well. Toss in the cashews. Serve drizzled with natural yogurt if you like.

ONE-POT SPICED SHRIMP AND RICE

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
• While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
• Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
• Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
• Divide shrimp and rice among bowls and top with parsley.

SPICY RICE WITH GROUND BEEF (ONE DISH MEAL)

Steps:

• In a Dutch oven: brown ground beef with garlic powder and green pepper until beef and pepper are cooked through; drain off excess fat.
• Add onion soup mix, pepper medley, can tomatoes, beef broth and vegetable juice; mix well.
• Bring contents to a boil and simmer for 5-10 minutes until onions in soup mix are soft; add rice. Cover pot and remove from heat. Let stand for 6-7 minutes or until rice is cooked through.