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Overhead photo of a bowlful of golden rice sprinkled with peas and scallions.
4.73 from 18 votes

Easy Curry Rice Recipe

Easy Curry Rice is a curry powder recipe with beautifully sautéd vegetables and it also has the perfect combo of rice and peas.
Course Side Dish
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 201kcal
Author Ginny McMeans


  • 1 cup long grain rice
  • 16 ounces vegetable broth
  • 1 cup green bell pepper- one bell pepper
  • ½ cup white onion, diced
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup peas - fresh or frozen
  • 2 fresh green onions, cut, for sprinkling over the top when serving - I also use fresh marjoram when it is in my garden


  • Cook the rice with the vegetable broth and to make it super easy use a Rice Cooker. Otherwise, use the instructions on your rice package.
  • While the rice is cooking - in a large skillet - saute the chopped onion and green bell pepper in one 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 and frozen peas to the skillet mixture and heat through.
  • Serve with the chopped green onions sprinkled over the top.


Please follow any of the directions defined in my article Food Preparation for the Freezer.
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.


Serving: 1cup | Calories: 201kcal | Carbohydrates: 43g | Protein: 4g | Sodium: 678mg | Potassium: 195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 33.7mg | Calcium: 29mg | Iron: 1mg