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One pan spicy rice

One pan spicy rice

A star rating of 4.7 out of 5.119 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 20 minutes
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
low insalt1.02g


  • 1 tbsp sunflower oil
  • 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
  • handful of cashew nuts
  • natural yogurt to serve, optional


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, January 2004

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A star rating of 4.7 out of 5.119 ratings

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