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Spicy Rice

by Helen
Spicy Rice recipe

This spicy rice recipe is made with fresh chillis and garlic for a delicious side dish which pairs great with most meals. 

You can make this rice as spicy as you like by adding more or less chillis – and keeping the seeds in depending on your tastes or the dish you’re serving it alongside. 

Spicy Rice recipeThis is my go-to rice recipe when making chicken tikka or chilli paneer. Garlic and chilli are two of my favourite flavours and this spicy rice is the perfect blend of the two. 

The method below is how to cook this spicy rice on the hob – if you have a rice cooker you can follow the same steps but place everything into the rice cooker once you’ve fried off the chilli and garlic. 

Spicy Rice recipe

This recipe can easily be doubled or halved depending on how many people you’re cooking for. 

How to make spicy rice

Scroll down for recipe card and ingredient list

1.  Place your chillis and garlic cloves on a chopping board

Spicy Rice recipe

2. Deseed and chop the chillis – crush the garlic 

chopped chillis and garlic

3. Heat oil in a large, non-stick pan which has a lid 

oil in pan

4. Then add the chilli and garlic

Spicy Rice recipe

5. Cook for 2 minutes

Spicy Rice recipe

6. Then add in the rice and water

Spicy Rice recipe

7. Bring to a low simmer

Spicy Rice recipe

8. Then place the lid on the pan and transfer the pan to a small ring and turn the heat down to the lowest possible 

Spicy Rice recipe

9. Cook for 18 minutes on low. Then remove the lid and turn off the heat

Spicy Rice recipe

10. Use a spoon to stir the rice 

Spicy Rice recipe

11. Then place the lid back on and leave covered for 5 minutes to steam 

Spicy Rice cooking

Yield: 4 People

Spicy Rice

Spicy Rice

A delicious spicy rice recipe made with fresh chillis and garlic. The perfect side dish - chose your chillis depending on the spice level you enjoy.

Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes

Ingredients

  • 2 Fresh Chillis (See Notes)
  • 2 Garlic Cloves
  • 1 Cup White Basmati Rice
  • 1.5 Cup Water
  • 1 Tbsp Oil

Instructions

  1. Finely dice and de-seed the chilli. Hold back some chilli seeds if you want your rice to be spicier
  2. Peel and crush the garlic cloves
  3. To a large, non-stick pan add 1 tbsp oil and heat to medium
  4. Then add the chilli and garlic
  5. Fry for 2 minutes, stirring throughout
  6. Then add the rice and water to the pan
  7. Stir to evenly spread the chillis through the rice
  8. Bring the water to a low simmer place a lid tightly on the pan.
  9. Turn down the heat to its lowest setting and simmer the rice for 15 minutes
  10. After the 15 minutes, turn off the hob (keeping the lid on the rice) and allow the rice to steam in the pan for a final 5 minutes)
  11. Stir once to fluff up then serve!

Notes

Chose chillis to suit your dish and tastes. Larger chillis tend to be less spicy whilst small finger chillis are very spicy.

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 254Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 4mgCarbohydrates 12gFiber 0gSugar 0gProtein 1g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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