ONE PAN SPICY RICE
This simple rice dish is a useful backup - it needs practically no preparation and uses storecupboard ingredients
Provided by Good Food team
Categories Lunch, Supper, Vegetable
Time 20m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 380 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.02 milligram of sodium
ONE POT SPICY RICE
Tasty, easy and spicy - with minimal washing up!
Provided by caaaath
Time 20m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Chop the onion, green pepper and chilli. In a large, deep frying pan or wok, fry these ingredients for a few minutes until they soften.
- Add the rice into the pan, followed by the water. Stir the rice, making sure it doesn't stick to the bottom of the pan.
- You may want to add the water in bit by bit as it gets absorbed. This will make sure you don't use too much water and get soggy rice.
- Stir in the turmeric, chilli powder and garam masala (if using). Bring the rice to the boil and add the peas.
- Simmer until the rice has absorbed the water and serve.
NICE 'N' SPICY SAVOURY RICE
Introduce children to spices by getting them to cook this easy rice dish
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
- Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
- Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.
Nutrition Facts : Calories 247 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.09 milligram of sodium
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