Spicy Western One-Pot Rice

This one-pot rice dish is the perfect meal for busy days as it is quick, easy and delicious. The rice is flavourful and packed with vegetables, the leftovers keep well and can be eaten for lunch the following day. It is one of those dishes so simple that there isn’t much to say, you sauté the vegetables well, season them, add rice and water and leave it to boil until the water has evaporated and the rice is cooked. The dish itself is vegan but obviously it can be served with meatballs or grilled chicken breast.

This recipe is the less fuss variation of the Western Skillet I introduced a couple of weeks ago. Sometimes you just have to throw everything into a large wok pan because you don’t want to do all the dishes in your kitchen. It is flavourful, spicy and can feed a lot of mouths without a lot of effort. Or you make it for dinner and eat the leftovers as a spicy rice salad for lunch the following day. Unlike a lot of rice dishes it keeps its flavour really well, too well if you accidentally made it too spicy. If this has happened to you just serve it with some Greek yogurt with herbs, sour cream or avocado to cut the spice. Honestly this is a great tasting recipe that I make a lot, it doesn’t require a lot of chopping and you can mostly set it and forget it. It’s also a great recipe for those days when you cannot be bothered to go grocery shopping and have to cook something as it doesn’t require a lot of fresh ingredients. As much as we try to eat well all the time, you cannot go to the grocery store everyday to buy fresh produce, right?

Spicy Western One-Pot Rice

• 2 tbl olive oil
• 1 onion (red or white), cubed
• 1 bell pepper (any colour), cubes or strips
• 1 dried chili pod (optional)
• 1 cup frozen peas
• 1/2 – 1 can sweet corn
• 1 can of kidney beans or black beans
• 1 tbl tomato paste
• 1 – 2 TSP paprika
• Salt
• Cayenne pepper
• 1 cup of rice (white or brown)
• Hot water
• Parsley

1. Put a skillet on high heat and let it come to temperature before adding the olive oil.
2. When the oil is hot sauté the onions with the bell pepper into lightly browned, not charred. Add a chili pod for more spice(optional).
3. Add the beans, peas and corn and sauté them as well to get some colour, careful not to stir too much.
4. Now lightly roast the spices and tomato paste.
5. Add the rice and stir it under the vegetables. Add 2 cups of hot and let it come to a boil, then reduce the heat. Cover the pan with a lid and let it cook until all the water has evaporated and the rice is cooked.
6. Season it to taste and add some parsley. Serve it with sour cream to cut the spice should you need to.

Categories Food, Vegetarian/VeganTags , , , ,

5 thoughts on “Spicy Western One-Pot Rice

  1. My kids have become a fan of flavoursome rice so might cook this up!

    Liked by 1 person

    1. culinarytripping May 5, 2019 — 1:15 pm

      Kids eating something with flavour that is not beige, I’m very impressed. My niece won’t touch anything that isn’t bland and drowned in ketchup.

      Liked by 1 person

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