One Pan Spicy Rice
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon sunflower oil
- 2 garlic cloves, crushed
- 2 tablespoons medium curry paste
- 250 g basmati rice, rinsed
- 450 ml vegetable stock
- 400 g chickpeas, drained and rinsed
- 4 tablespoons raisins
- 175 g frozen leaf spinach, thawed
- 1⁄4 cup cashew nuts
- plain yogurt, to serve (optional)
directions
- Heat the oil in a large nonstick pan that has a lid.
- 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.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...