20 Minute Spicy Vegetable Rice

PREP TIME 5

COOK TIME 15

TOTAL TIME 20

Looking for a light, quick and easy midweek meal? Then I got you covered with my delicious 20 Minute Spicy Vegetable Rice recipe. Full of amazing flavour, using simple ingredients, makes this the perfect midweek meal.

Ingredients

1 cup / 195g basmati rice or any rice of your choice
1 ½ cups / 375ml cups water
¼ teaspoon ground / powdered turmeric
1 tablespoon / 15 ml oil
1 large red bell pepper thinly sliced
1 cup / 150g green beans trimmed, halved diagonally
2 garlic cloves finely chopped
1 ½ teaspoons paprika
1 cup / 150g frozen or fresh peas
1 cup / 180g black seedless olives
2 Tablespoons toasted sesame seeds optional
¼ cup chopped coriander
2 tablespoons lemon juice
Lemon wedges to serve

Instructions

Wash the rice well. The water will be cloudy at first, but after a few washes, it should be clear.
Place rice, water and turmeric and salt to taste in a medium saucepan over high heat. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until liquid is absorbed and the rice is tender SEE NOTE 1
Remove from heat and fluff the rice with a fork.
Set aside, covered, for 5 minutes.
While the rice cooks, heat the oil in a deep frying pan over medium heat. Add garlic, red bell peppers and green beans. Cook, stirring occasionally, for 5 minutes or until just tender. Add peas and paprika and cook for 1 minute.
Stir the cooked rice and olives into the pan with the vegetables and toss gently to combine.
Garnish with toasted sesame seeds if using and add coriander and lemon juice. Season with salt and pepper.
Serve with lemon wedges.

Recipe Notes

The rice is brought to a boil and then cooked on medium heat for 15 minutes until the water is absorbed and the rice is tender. If you find that the rice is still firm then add a few tablespoons of water and cook until soft.

Nutrition

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