One pan spicy rice

One pan spicy rice

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(107 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


  • 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.

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Comments, questions and tips

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25th Jan, 2011
very quick and very delicious! loved the spinach and raisins. i made some meatballs with it (coated with coconut), to add more protein to the meal..
22nd Jan, 2011
Great recipe went down well. Had to use a bit more stock than in the recipe. Ate up cold the next day with a few left over olives, lovely.
21st Jan, 2011
Yummy - a great store cupboard meal. Needs more water than the recipe says. We've used Balti or Tikka Massala paste - just don't overdo it!
20th Jan, 2011
realy good
13th Jan, 2011
I just made this as it sounded so good. I made a few changes: added half an onion, a few mushrooms, used brown rice and used thai red curry paste instead. I'll say first that it doesn't go amazingly well with brown rice but that was my fault not that of the recipe. Mine still tastes awesome! I have to use brown for health reasons :( This recipe isbrilliant! I will be making it a firm favourite of ours.
14th Dec, 2010
it was a big hit. added half onion, had to skip spinach as my boyfriend hates it, used turkey instead of chicken. Truly big hit and easy because i cooked everything in rice cooker. Couldn't really taste curry, which was great, as we are not so keen on it. Thank you for the wonderful recipe.
22nd Nov, 2010
FAB Quick recipe. Made this for my two toddlers who loved it! Made in no time at all. Read comments and yes needed more water - I added nearer 600 ml stock. Left out cashews and spinach but added coriander at end. Couldn't get hold of madras but added Jalfrezi cooking sauce (4 Tbs) - I can imagine i will be making this on a weekly basis.
nikkilou83's picture
19th Nov, 2010
Tasty & very easy to make. Will make again and will probably add to my rotation of regular recipes as it uses store cupboard ingredients.
11th Nov, 2010
I love this. Easy and very tasty.
Frantic Flapjack
25th Oct, 2010
Very quick to make. Served with the Coconut Crusted Lime Chicken on this site. Went together very well.


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