One pan spicy rice

One pan spicy rice

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(95 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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5th May, 2013
really tasty, quick and easy to make, there are lots of alternative ingredients which could go in this dish if you don't have what is listed in the recipe. Will definitely make this again.
1st Feb, 2013
All the family enjoyed this, a nice easy supper.
18th Jan, 2013
So easy and so yummy.
1st Jan, 2013
Nice and easy to make. Used normal rice as did not have basmati and also roasted half a pumpkin which I served the rice on top of. Plenty left for pack lunch tomorrow ;-)
27th Nov, 2012
Very easy and it tasted so good! I did add some union and green pepper.
10th Sep, 2012
Would give this recipe a million stars if i could! Absolutely amazing. Loved by all of the family.. However i would recommend adding another 50-100mls of vegetable stock as the rice never quite cooks enough if you don't, and i tend to add more raisins(and sultanas) than it suggests as they completely make the dish! One of my favs- EVER. AND SO QUICK AND EASY!!!
24th Aug, 2012
Fantastic recipe that I use all the time, except sometimes I don't bother with the spinach, chickpeas, cashew nuts or even the yoghurt! I always add raisins though, they really make the dish. I usually put leftover roast chicken strips in mine to use up the chicken and it is a family favourite and the smell always attracts compliments!
21st Jun, 2012
Super tasty quick meal when you've no idea what to cook! i serve with a dollop of chutney and some naan bread on the side. Today I only have pitta instead and no spinach so it will be a bit different but still yum :)
15th Jun, 2012
Just made this, it's delicious! I used brown basmati (for health reasons) and it req another 200ml water and an extra 20mins on a very low heat. Also added mushrooms as suggested by another rater here. This is so easy, healthy and filling. Recipe lends itself to infinite variations and I'm up for experimenting. This will be a regular on my menu!
7th Jun, 2012
this was beautifully easy to make and tasted as a curry should. replaced the spinach for broccolli as I didn't have any in and tasted yum yums.


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