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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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.
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.
10th May, 2011
Very easy and tasty
6th Apr, 2011
This recipe is great - really easy and so tasty! I prefer to serve it with mango chutney instead of yoghurt :)
18th Mar, 2011
I didn't do it too hot, so that my toddle could join us. He loved it. It was the first time he tried chick peas. I always get excited when he tries something for the first time and enjoys it :-) I'll do it again!
5th Mar, 2011
Quick, cheap, healthy and delicious. What more could you want? I added some onion and mushrooms and took away the cashews as I don't like them. Used Spring Greens rather than spinach because it's more seasonal! Mushrooms were a wonderful addition, they really absorbed the flavour well.
18th Feb, 2011
This is superb. Full of flavour and good hot or cold. It takes no time at all to make.
11th Feb, 2011
Hi everyone this was great tasting rice. I made my own Madras paste which is now stored away for making this another time.  I have made this recipe twice now once in a large saucepan the other in a rice cooker. Each time I have the huge problem of not enough liquid for the rice to absorb everything correctly measured. Within 5 mins of cooking the rice sticks together and then sticks to the bottom of the pan. I washed the rice so there was very little starch coming out before cooking. Each attempt at this recipe I've had to add at least 850ml of stock :S? What am I doing wrong? 


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