One pan spicy rice

One pan spicy rice

  • 1
  • 2
  • 3
  • 4
  • 5
(105 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
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Laura Pelling's picture
Laura Pelling
10th May, 2019
Great dish and very versatile as anything to hand can be added for a tasty dish and packed lunch. I wouldn't boil tinned chickpeas with the rice though!
8th May, 2019
Very easy and tasty. Will definitely have this again. I replaced the stock with 250ml coconut cream and 300ml stock which was really nice. Can't bring myself to have raisins in savoury dishes though!
Wayne Marner
9th Oct, 2018
Very tasty. Whole family enjoyed it.
22nd Nov, 2016
I don't really know why I chose this recipe, as my daughter dislikes chickpeas, my wife doesn't like raisins in savoury dishes, and I'm not mad keen on spinach. However I'm glad I did, as we all really enjoyed it. The addition of mango chutney certainly helped, but even without it is very tasty, and easy to make.
25th May, 2016
5 stars if you can work out how to do that Fantastic! Amazing flavours from a super quick, cheap, healthy and oh so easy recipe. Will be a regular in our house and also an easy first recipe for my teenage foster son as he prepares for independence.
18th May, 2016
Just tried this as a quick, cheap and healthy midweek meal. We were all impressed and this is certainly open to creativity. Will definitely be cooking this regularly.
10th Jan, 2016
Lovely recipe, full of flavour. Needs more stock though, (I used chicken) and left out the spinach and yogurt.
13th Sep, 2014
Simple dish enjoyed by the whole family. Will definitely make again.
16th May, 2014
Love this, we have it every week now. I also add some peppered mackerel to my husbands portion and he loves it. So easy but so tasty!
12th Jul, 2013
10 out of 10!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
24th Mar, 2017
I've found dried apricots work just as well, if you haven't got raisins in your store cupboard
Want to receive regular food and recipe web notifications from us?