One pan spicy rice

One pan spicy rice

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(81 ratings)

Ready in 20 minutes


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


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



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

  • handful of cashew nuts



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

  • natural yogurt to serve, optional


  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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6th Apr, 2012
Second time I've made this, so much nicer than plain rice and so easy to do.
14th Mar, 2012
Tasty! Just used four pieces of frozen spinach, which did the trick nicely!
17th Nov, 2011
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!
20th Oct, 2011
Shoved everything in the rice cooker, added a bit of chicken and a few more veg and turned out lovely.
20th Oct, 2011
Shoved everything in the rice cooker, added a bit of chicken and a few more veg and turned out lovely.
16th Aug, 2011
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.
9th Aug, 2011
Really easy and tasty, but in what world does 250g of rice feed FOUR people (as a main meal)??
27th Jul, 2011
Cooking this now and I've added twice as much water and plenty more time - I don't know of any rice that cooks in 15 minutes. The packet of basmati I used stated 23 minute coooking time, but I'm at 40 minutes so far and it's still not done. Tastes lovely though and looking forward to eating it when it's ready
26th Jul, 2011
tried this for a vegetarian visitor and what a success ... !! We all loved it - will make it again and again
13th May, 2011
very easy to make when you're in a hurry or too busy to cook, much tastier when you use whole spices, rather than curry paste. Works well the next day as a lunchbox meal.


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