One Pan Spicy Rice

"Uses storecupboard ingredients. Most of the time I find I have the stuff to make this anyway. Satisfies my takeaway cravings without the guilt."
 
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Ready In:
20mins
Ingredients:
10
Serves:
4
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ingredients

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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...
 
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