One pan spicy rice

One pan spicy rice

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(94 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

    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 cloves, 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

    Spinach

    spin-atch

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

  • handful of cashew nuts
    Cashew

    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, questions and tips

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jo_madzayo
7th May, 2012
5.05
Lovely rice, used fresh spinach instead which worked just as well, also left out the nuts as my son is allergi to them, still tasted fantastic. I served this with enchiladas and went down a treat with the whole family.
cheetnchads
5th May, 2012
Absolutely delicious, this recipe has become a favourite in our household especially on those evening where time is ticking on! We made it with the Madras and it was perfect temperature wise - even for the other half who doesn't like things too hot. Be warned though, it's very morish!
honeypossums
25th Apr, 2012
4.05
i really enjoyed this - i used flaked almonds instead as that's what i had. would make again.
claire73walking
6th Apr, 2012
5.05
Second time I've made this, so much nicer than plain rice and so easy to do.
parmaham
14th Mar, 2012
4.05
Tasty! Just used four pieces of frozen spinach, which did the trick nicely!
michael83
17th Nov, 2011
5.05
Just cooked this and it's really tasty. Very quick and easy to make and the chickpeas and rice make it extremely filling. I had it as main course with a slice of fresh home-made wheaten bread. Very tasty!
sallybiggins
20th Oct, 2011
5.05
Shoved everything in the rice cooker, added a bit of chicken and a few more veg and turned out lovely.
sallybiggins
20th Oct, 2011
5.05
Shoved everything in the rice cooker, added a bit of chicken and a few more veg and turned out lovely.
hickmanh
16th Aug, 2011
5.05
This was a big hit in our house, even my 3 year old daughter loved it! I used korma paste to keep it mild, though probably added more like 3tbsp. As I failed to read the recipe properly I also forgot to defrost the spinach - I just added it frozen and it worked just fine. I also had to add extra water as the stock quantity wasn't enough to cook the rice. Definitely one I'll be making again and the leftovers were apparently delicious cold - husband took them for his lunch the next day.
rebelmum
9th Aug, 2011
Really easy and tasty, but in what world does 250g of rice feed FOUR people (as a main meal)??

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