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This One-Pot Spicy Vegetable Rice is our go to favourite mid-week dinner. 30 minutes & one pot is all that is standing between you & a big bowl full of deliciously spiced, flavourful rice studded with sweet, soft veggies.

I have been making this One-Pot Spicy Vegetable Rice for years and years and it is one of our favourite mid week, quick and easy dinners.

I can't remember where the original recipe from, but I know that it involved chicken and seafood and was kind of a Spanish paella type dish.

Of course, the ingredients I use have changed over the years and it has evolved into a cruelty free, spicy veggie rice which gets made very frequently.

HOW TO MAKE SPICY VEGETABLE RICE

SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST

Step 1

Prep and chop the veggies

Step 2

Sauté them in a large pan

Step 3

Add the rice, spices, seasonings and water

Step 4

Stir well then simmer until the rice is tender

That's all there is to it. It's such an easy, straightforward meal.

Smoked paprika and turmeric are two of my favourite spices and they marry together beautifully in this very flavourful dish. The colours are lovely too with the rich mustardy yellow and the reds, greens and yellows from the veggies.

The bell peppers become super sweet and the grape tomatoes give bursts of flavour in each bite. We love it served with some spicy Field Roast Sausage!

COMPLETELY CUSTOMIZABLE

Bell peppers, onions and garlic are essential to the flavour in this recipe but the other vegetables are pretty flexible. Replace them with whatever you have in your fridge or customize to suit your tastes. As long as you use roughly the same quantities all will be good. Even frozen veg works well.

It's also amazing with my Fiery Habanero Hot Sauce. drizzled all over.

I'M LOVING THIS SPICY VEGETABLE RICE BECAUSE IT'S:

easy

made in one pot... hello?...hardly any washing up! ????

simple and uncomplicated

full of flavour

really easy to make it un-spicy so kids can enjoy it too

perfect as a meal or a side

leftovers reheat really well

HOW TO MAKE SPICY VEGETABLE RICE UN-SPICY ????

If you have young children or someone who doesn't like spicy food you can easily omit the chili from this recipe to make it 'un-spicy' rice. I do it all the time when we have guests who are a little sensitive to heat.

If you do omit the chili, to keep those that want some heat happy, just put a bottle of great hot sauce on the table so that they can add it to their individual bowls once it's served.

LEFTOVERS

If you end up with any leftovers they reheat really well in the microwave. It keeps well in the fridge for a day or two and is perfect to reheat at mealtimes when time is at a premium. When reheating I add a few drops of water to stop the rice drying out.

Try repurposing it into burritos. One of our favourite ways to use the leftovers!

For more vegan rice recipes, check out these great options:

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One-Pot Spicy Vegetable Rice Melanie McDonald This One-Pot Spicy Vegetable Rice is our go to favourite mid-week dinner. 3o minutes & one pot is all that is standing between you & a big bowl full of deliciously spiced, flavourful rice studded with sweet, soft veggies. 4.63 from 37 votes Print Recipe Pin Recipe Prep Time 5 mins Cook Time 25 mins Total Time 30 mins Course Entree, Main Course Cuisine vegan Servings 4 servings Calories 357 kcal Ingredients 1x 2x 3x 1 tablespoon olive oil (optional) 1 tablespoon olive oil (optional)

1 medium onion , chopped finely 1 medium onion , chopped finely

3 medium carrots , chopped into small pieces 3 medium carrots , chopped into small pieces

4 cloves garlic , chopped finely 4 cloves garlic , chopped finely

2 large bell peppers , cut into large chunks, (red, yellow or orange are best in this) 2 large bell peppers , cut into large chunks, (red, yellow or orange are best in this)

150g | 1 cup frozen peas (or chopped green beans) 150g | 1 cup frozen peas (or chopped green beans)

150g | 1 cup cherry tomatoes 150g | 1 cup cherry tomatoes

2 teaspoon ground turmeric 2 teaspoon ground turmeric

1½ teaspoon salt 1½ teaspoon salt

1 teaspoon red pepper flakes , or chili flakes, or a small fresh or dried chili chopped 1 teaspoon red pepper flakes , or chili flakes, or a small fresh or dried chili chopped

1 teaspoon smoked paprika (you can sub this for chipotle powder) 1 teaspoon smoked paprika (you can sub this for chipotle powder)

250g | 1 ¼ uncooked long grain rice , white or brown, standard, basmati or jasmine is all fine 250g | 1 ¼ uncooked long grain rice , white or brown, standard, basmati or jasmine is all fine

600mls | 2½ cups water , plus more if needed 600mls | 2½ cups water , plus more if needed INSTRUCTIONS Heat the olive oil in a large pan over a medium heat. Heat the olive oil in a large pan over a medium heat.

Saute the onions until translucent. If you do not wish to use oil then use can dry fry them or use a drop of water instead. Saute the onions until translucent. If you do not wish to use oil then use can dry fry them or use a drop of water instead.

Add the carrots, garlic and bell peppers and continue cooking for a few minutes. Add the carrots, garlic and bell peppers and continue cooking for a few minutes.

Add the rice, tomatoes, peas, spices, seasoning and water. Add the rice, tomatoes, peas, spices, seasoning and water.

Cook until the liquid starts to bubble, give it a real good stir, turn down low, cover with a lid and cook until the rice is tender and the liquid has been absorbed, stirring occasionally. If it gets to the stage where the water is absorbed and the rice isn't quite tender, you can boil a kettle and add another ¼ cup or so of water to finish it off. Cook until the liquid starts to bubble, give it a real good stir, turn down low, cover with a lid and cook until the rice is tender and the liquid has been absorbed, stirring occasionally. If it gets to the stage where the water is absorbed and the rice isn't quite tender, you can boil a kettle and add another ¼ cup or so of water to finish it off.

Serve immediately. Serve immediately. NUTRITION Serving: 1 serving Calories: 357 kcal Carbohydrates: 71 g Protein: 9.3 g Fat: 4 g Sodium: 680 mg Fiber: 6.2 g Sugar: 9 g Vitamin A: 11700 IU Vitamin C: 179 mg Calcium: 50 mg Iron: 2.2 mg Tried this recipe? Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan Get my Top 10 reader's favourite recipes e-Cookbook FREE!