Spicy Rice Bowl

Name: Spicy Rice Bowl
Total time: 30 min
Ingredients: 1 cup of rice; 1 tablespoon of olive oil; 1 teaspoon of chili powder; 1/2 teaspoon of cumin; 1/2 teaspoon of garlic powder; Salt to taste; 1/4 cup of diced bell peppers; 1/4 cup of corn (canned or frozen); Fresh cilantro for garnish

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30 minTotal time

easyDifficulty

400kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Olive oil Use the same amount of neutral vegetable oil.
Fresh cilantro Use chopped fresh parsley for a milder herbal garnish.
Corn Use an equal amount of diced zucchini.

Nutrition per serving

Estimated values for 1 serving, 400 kcal

Protein8 g

Carbohydrates69 g

Fat10 g

Fiber 4 g · Sugar 3 g · Sodium 450 mg

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This Spicy Rice Bowl features perfectly cooked rice infused with a medley of spices, offering a delightful and warming dish. Perfect for a quick lunch or dinner, it's both satisfying and bursting with flavor.

Steps

Rinse the rice under cold water until the water runs clear, then drain.
In a small pot, heat the olive oil over medium heat.
Add the rice and toast it for 2-3 minutes until lightly golden.
Stir in the chili powder, cumin, garlic powder, and salt.
Add 2 cups of water and bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
In the last 5 minutes of cooking, add the diced bell peppers and corn to the pot.
Once done, fluff the rice with a fork and garnish with fresh cilantro before serving.

Tips for Spicy Rice Bowl

The finished rice should be tender with separate grains; excess moisture or a gummy texture usually means it needs a little more uncovered resting time.
Use a pot with a snug-fitting lid so steam stays in and the rice cooks evenly.
Chop the bell pepper into small, even pieces so it softens at the same pace as the corn.