Easy Curry Rice is not only a delicious side dish but it can be the centerpiece for ethnic side dishes with a Middle Eastern or Asian flare.
Do you want an easy side dish or a main dish? A main dish that can be the centerpiece of ethnic side dishes from the Mid-East or Asia? Then stay right here because Easy Curry Rice is for you.
The curry spice adds a nice flavor and changes up the rice enough to make it taste very different. A versatile recipe and I think you will keep in you recipe box.
Easy Curry Rice
Easy Curry Rice is not only a delicious side dish but it can be the centerpiece for ethnic side dishes with a Middle Eastern or Asian flare.
Ingredients
- 1 cup long grain rice and 2 cups water
- 1 green bell pepper
- 1/2 cup onion white, chopped
- 1 teaspoon Curry Powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 fresh green onions cut, for sprinkling over the top when serving - I also use fresh marjoram when it is in my garden
Instructions
- Cook the rice in a Rice Cooker. This makes it all really really easy.
- While the rice is cooking - in a large skillet - saute the chopped white onion and green bell pepper in 1 Tablespoon water until the onion is translucent. About 10 to 15 minutes.
- Stir in the curry powder, salt and pepper.
- Stir on low for 5 minutes.
- Add the cooked rice to the skillet mixture and heat through.
- Serve with the chopped green onions sprinkled over the top.
Recipe Notes
IF FREEZING:
Please follow any of the directions defined in my article Food Preparation for the Freezer.
TO PREPARE AFTER FREEZING:
Take out of freezer and put in the refrigerator at least 6 to 8 hours before heating (or the day before). Heat in the microwave for about 3 minutes. Stir halfway through. Check for temperature and serve hot.
Peter @Feed Your Soul Too says
Looks really light and flavorful
Ginny McMeans says
Thanks Peter and it is! 🙂
Lea says
Thought this might be a nice light base for a summer salad… what do you think? Add some peas? What else would you suggest?
Ginny McMeans says
Excellent comment Lea! Yes, it would be wonderful. You could add fresh peas if you can find them or sugar snap peas. Small chopped pieces of red bell pepper would be a nice addition too. I would toss with a Italian dressing or an oil and vinegar mix.
Anonymous says
eat in romaine wraps mmm
Ginny McMeans says
What a great idea! I will do this !
nancy says
YUM!!!!
Donna Hill says
Another technique for cooking seasoned white rice (or any 20 minute rice) with vegetables is saute vegetables like onions, peppers, mushrooms with the seasoning on medium high heat for a few minutes until onions are translucent, stirring frequently so not to burn. Add the dry rice and continue to saute a couple more minutes, stirring constantly, until rice changes color slightly. Add liquid, bring to boil, cover, set heat to low and cook 20 minutes. I add veggies like broccoli, carrots, cauliflower at the same time as the water. Greens like spinach can be added to the top of the pot after the liquid boils, just before covering with the lid. Using coconut milk or low sodium vegetable or no-chicken broth for liquid adds flavor. I like cooking everything together in one pot. P.S. I love your website. I’m new to vegan. You have so many good recipes that seem easy to make and practical.
Ginny McMeans says
Yes, that’s right Donna and thanks so much for taking your time to type this out for us. I make it the old fashioned way too sometimes. It is so good! Adding veggies makes it a meal for me and I love it. I am so glad you are here and thanks for your kind words.