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One pan spicy rice

One pan spicy rice

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(73 ratings)

Ready in 20 minutes

Easy

Serves 4
This simple rice dish is a useful backup – it needs practically no preparation and uses storecupboard ingredients

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition:

  • kcal380
  • fat9g
  • saturates1g
  • carbs66g
  • sugars0g
  • fibre4g
  • protein12g
  • salt1.02g
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Ingredients

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 garlic clove, crushed
  • 2 tbsp medium curry paste (Madras is a good one to use)
  • 250g basmati rice, rinsed
  • 450ml vegetable stock
  • 400g can chickpeas, drained and rinsed
  • handful of raisins
  • 175g frozen leaf spinach, thawed

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • handful of cashew nuts

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • natural yogurt to serve, optional

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (77)

lucykemp21's picture
5

I just made this as it sounded so good. I made a few changes: added half an onion, a few mushrooms, used brown rice and used thai red curry paste instead. I'll say first that it doesn't go amazingly well with brown rice but that was my fault not that of the recipe. Mine still tastes awesome! I have to use brown for health reasons :(
This recipe isbrilliant! I will be making it a firm favourite of ours.

carina2010's picture
5

it was a big hit. added half onion, had to skip spinach as my boyfriend hates it, used turkey instead of chicken. Truly big hit and easy because i cooked everything in rice cooker. Couldn't really taste curry, which was great, as we are not so keen on it. Thank you for the wonderful recipe.

srehan's picture
5

FAB Quick recipe. Made this for my two toddlers who loved it! Made in no time at all. Read comments and yes needed more water - I added nearer 600 ml stock. Left out cashews and spinach but added coriander at end. Couldn't get hold of madras but added Jalfrezi cooking sauce (4 Tbs) - I can imagine i will be making this on a weekly basis.

nikkilou83's picture
3

Tasty & very easy to make. Will make again and will probably add to my rotation of regular recipes as it uses store cupboard ingredients.

tramtrish's picture
5

I love this. Easy and very tasty.

Frantic Flapjack's picture
4

Very quick to make. Served with the Coconut Crusted Lime Chicken on this site. Went together very well.

katiejohnson1983's picture
4

Very tasty but added another cup of water, as was a little dry.

dawnyk's picture
5

Absolutely delicious! Tasted very authentic. I used peas instead of spinach, as I didn't have any, and I found I needed to add more liquid than stated, but the result was lovely.

psamiad1's picture
3

Easy, tasty, cheap and healthy.

licorice_lilu's picture

Tasty, but for the amount of ingredients much more spices are needed to deserve the word "spicy".

tastytitbits's picture
4

I used red Thai curry paste which gave it a lovely flavour and served it with Hot Salmon Parcel (slightly moderated). It was very popular with my guests!

dancingbunny's picture
4

Really cheap and easy, fed it to my boyfriend's mum who is quite fussy and she seemed to like it!

julala1979's picture
5

This has become a firm favourite with my husband and I, tend to put in a little extra curry paste and always end up adding extra liquid as it cooks. The most delicious, easy recipe ever, have recommended to several friends. Reheats very well for lunch the next day too!

mmmmmmmmmmlekker's picture
5

This is now one of my favorites. Very easy to make, Í almost always have everything in my cupboard. I also love to make this for my lunch at work and it really is even better the next day.
Great recipe!

gembrunton's picture
5

This recipe was excellent. I used a leftover carton of pilau rice from a supermarket 'takeaway' meal deal, and just omitted the stock. I also used fresh spinach, which i just added straight to the pan. As a vegetarian i am always on the lookout for tasty, nutritious and easy meals and this will definitely be a keeper. I served it with mango chutney and yogurt, but it would also serve as a good side dish to a curry. Next time i will try it with the uncooked rice.

sjyoungs's picture
5

left out raisins and nuts and added onion, mushroom and coriander.......delicious

gwenniep's picture
5

yummy yummy very easy store cupboard meal.

blufizz's picture
5

oops forgot to rate it!

blufizz's picture
5

I think I overdid the madras paste and it was VERY spicy!! I'l not put so generous tbsp's in next time.

It needed a little more stock than stated but the end result was lovely, I left out the raisins/cashews as not to my taste but added extra cooked vegetables and corriander at the end to make it a more substantional meal for non-meat eaters(me)
Brilliant and yummy!!

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