Spicy BBQ Rice
Spicy BBQ rice with vegetables is a healthy rice side dish perfect for your next barbecue or a flavorful main meal with a BBQ twist.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 9 oz long-grain white rice (250 g, Note 1)
- 2 tablespoons olive oil
- 1 onion
- 2 garlic cloves
- 1 bell pepper (or half and half different colors)
- 1 piece of leek (Notes 2,3)
- 2-3 tomatoes (about 9 oz/ 250 g)
- fine sea salt and black pepper
- 3 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 4 tablespoons Worcestershire sauce (or vegan alternative)
- 2 tablespoons runny honey
- 1 teaspoon mustard (medium)
- ½ teaspoon hot smoked paprika (more to taste)
- ½ teaspoon red chili flakes (more or less to taste)
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- fine sea salt and black pepper
- ¼ - ½ cup water (as needed)
- 1 small tomato (chopped )
- 2 teaspoons greens (from the leek or green onion)
- chives (or parsley)
Instructions
- 1
Cook the rice according to the packet's instructions. Drain well. In the meantime, prepare the rest of the dish. 9 oz long-grain white rice/ 250 g
- 2
Saute: Chop the onions. Heat the oil in a large saucepan. Cook the onion until translucent, about 3-4 minutes. Finely chop the garlic and the leeks, add to the pot, and cook for another 2-3 minutes, stirring often.1 onion + 2 tablespoons olive oil + 2 garlic cloves + 1 piece of leek
- 3
Chop the peppers and the tomatoes. Add them to the pan and cook for another 2-3 minutes.1 bell pepper + 2-3 tomatoes
- 4
Make BBQ sauce: In a small bowl mix together all the ingredients for the BBQ sauce except the water.3 tablespoons tomato paste + 2 tablespoons red wine vinegar + 4 tablespoons Worcestershire sauce + 2 tablespoons runny honey + 1 teaspoon mustard + ½ teaspoon hot smoked paprika + ½ teaspoon red chili flakes + ½ teaspoon turmeric + 1 teaspoon ground coriander + 1 teaspoon ground cumin + fine sea salt and black pepper
- 5
Add the sauce to the pan, stir in ¼ cup water, cover the pan, and simmer for about 5 minutes, stirring a few times in between.
- 6
Check the pan. If the sauce seems dry, add the remaining ¼ cup water and stir well. Continue cooking for another 5 minutes or until the vegetables are soft and the sauce has thickened nicely without becoming dry.
- 7
Add the drained rice, stir well. Adjust the taste with salt, pepper, and, if necessary, with a pinch of sugar and/or more vinegar.fine sea salt and black pepper
- 8
Garnish with chopped tomatoes, green onions, parsley, or chives, if desired.1 small tomato + 2 teaspoons greens + chives