One-Pan Spicy Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 692.3
- Total Fat: 22.8 g
- Cholesterol: 4.5 mg
- Sodium: 650.4 mg
- Total Carbs: 109.9 g
- Dietary Fiber: 8.5 g
- Protein: 20.3 g
View full nutritional breakdown of One-Pan Spicy Rice calories by ingredient
Introduction
This low sat fat and low in salt dish will give your evening a kick! Its also quick and easy to do. This dish serves 4! This low sat fat and low in salt dish will give your evening a kick! Its also quick and easy to do. This dish serves 4!Number of Servings: 4
Ingredients
-
Sunflower Oil, 1 tbsp
Garlic, 2 clove (crushed)
Curry Sauce, 0.5 cup (8 fl oz) (or 2tbsp of Curry Paste)
Indian, Aromatic Basmati Rice, aprox 3/4 cup, 4 serving
Chicken/Vegtable stock, home-prepared, 1.8 cup
Chickpeas (garbanzo beans),
Raisins, 1 cup, packed (or 1 handful)
Spinach, frozen, 175 grams
Cashew Nuts, oil roasted, 1 cup, halves and whole (or 1 handful)
Dannon All Natural Plain, Lowfat Yogurt, 6 oz., 0.5 cup (oprional)
Directions
1. Heat the oil in a large non-stick pan,
2. Fry the crushed garlic & Curry sauce/paste, over a medium head for 1 min or until it smells "toasty".
3. Tip the rice into the pan with the stock, chickpeas and raisins, then stir with a folk to stop the rice from clumping together.
4. Season with Salt & Pepper (optional)
5. Cover and Bring to the boil
6. Reduce to a medium head and cook for around 15 mins (or until the rice is tender and the water has reduced)
7. Squeeze the excess water from the spinach with your hands and tip into the pan
8. Add 2 tbsp of hot water to the pan
9. Fluff up the rice with a folk, making sure the spinach is mixed in well.
10. Toss in the cashew nuts.
11. Serve with drizzled yogurt on top.
Yummy!!
Number of Servings: 4
Recipe submitted by SparkPeople user POLLYBELL.
2. Fry the crushed garlic & Curry sauce/paste, over a medium head for 1 min or until it smells "toasty".
3. Tip the rice into the pan with the stock, chickpeas and raisins, then stir with a folk to stop the rice from clumping together.
4. Season with Salt & Pepper (optional)
5. Cover and Bring to the boil
6. Reduce to a medium head and cook for around 15 mins (or until the rice is tender and the water has reduced)
7. Squeeze the excess water from the spinach with your hands and tip into the pan
8. Add 2 tbsp of hot water to the pan
9. Fluff up the rice with a folk, making sure the spinach is mixed in well.
10. Toss in the cashew nuts.
11. Serve with drizzled yogurt on top.
Yummy!!
Number of Servings: 4
Recipe submitted by SparkPeople user POLLYBELL.