Simple Spicy Rice

    45 minutes

    A lovely rice side dish that takes literally minutes to put together. Let it bake and then serve with a Mexican meal.

    145 people made this

    Serves: 5 

    • 2 tablespoons vegetable oil
    • 1 brown onion, chopped
    • 1 clove garlic, minced
    • 1 teaspoon hot chilli powder
    • 1 tablespoon cumin powder
    • 1 cup uncooked white rice
    • 1 3/4 cups (440ml) chicken stock
    • 1/4 cup tomato paste

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat the oven to 180 degrees C.
    2. Heat the oil in a large frypan over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chilli powder and cumin, and cook for about 30 seconds. Add the rice, chicken stock and tomato paste and bring to a boil. Transfer to a 1 litre casserole dish and cover with aluminum foil or a lid.
    3. Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

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    Reviews and Ratings
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    Reviews in English (118)


    Transfered mine to the rice cooker and had with buritto's .... luv it !!!!!  -  16 Nov 2013


    Really good recipe. Just what I was looking for! I would have given it five stars, but I did make a couple of adjustments. Following the advice of a few other reviewers, I only used 1 tsp of cumin (I just knew 1 tbsp would be too much as my dh doesn't like cumin, plus it makes it easier to measure out--all the spices are 1 tsp!), and I added a 1/2 tsp or so of salt. I am always on the lookout for easy recipes that can replace the mixes available at the grocery store (too many chemicals and msg in most of them for me). This one fit the bill!  -  14 Nov 2006  (Review from Allrecipes USA and Canada)


    I really liked this recipe. Though I used instant rice and cooked it on the stove instead of baking for a quicker and easier meal. I also didn't measure how much spices I put in, I basically measured to taste. It went awsome with Our Enchilada casserole!  -  27 Sep 2006  (Review from Allrecipes USA and Canada)