Rice with Tomato Curry and Vegetables

Introduction

Tomato paste, curry powder, paprika, and thyme give this rice a deep, savory base without turning it into a heavy stew. You cook the rice directly in the pot with the meat and vegetables, so it picks up flavor from the broth as it cooks. It fits as a one-pot dinner, and it also holds up well for lunches later in the week.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 500 g chicken, beef, or fish, cut into pieces
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 carrot, peeled and diced
• 1 cup chopped vegetables (such as green beans, peas, or corn)
• 2 cups long-grain rice
• 2 cups chicken or vegetable broth
• Salt to taste
• Pepper to taste

Instructions

1. Heat the vegetable oil in a large pot or saucepan over medium heat.
2. Add the chopped onions and minced garlic. Sauté until they become translucent and fragrant.
3. Add the chicken, beef, or fish to the pot and cook until browned on all sides. Stir occasionally to ensure even cooking.
4. Stir in the tomato paste, paprika, thyme, and curry powder. Cook for a few minutes to enhance the flavors.
5. Add the diced bell peppers, carrot, and other chopped vegetables of your choice. Stir well to combine.
6. Rinse the rice under cold water until the water runs clear. Drain the excess water.
7. Add the rice to the pot and stir until it is well-coated with the vegetable and meat mixture.
8. Pour in the chicken or vegetable broth and bring the mixture to a boil. Avoid stirring the rice during this time to prevent it from becoming mushy.
9. Once the rice is cooked, gently fluff it with a fork.
10. Taste the benachin and season with salt and pepper according to your preference.
11. Serve hot as a main course or as a side dish alongside grilled meat or fish.

Variations

• Change the 500 g chicken, beef, or fish to fish if you want a lighter dish with a softer texture and a shorter overall cooking time.
• Swap the 1 cup chopped vegetables to peas and corn for a slightly sweeter finish, or use green beans for more bite.
• Increase the curry powder slightly if you want a stronger spiced profile; the rice will taste warmer and more aromatic.
• Replace the red bell pepper and green bell pepper with all red peppers for a sweeter flavor and less bitterness.
• Use vegetable broth instead of chicken broth if you want the tomato and spice base to stand out more clearly.

Tips for Success

• Cook the onion and garlic until the onion is fully translucent; if you stop early, the finished rice can taste sharp.
• Brown the chicken, beef, or fish before adding the tomato paste so you build flavor in the pot instead of steaming the protein.
• Rinse the long-grain rice until the water runs clear; this removes excess starch and helps keep the grains separate.
• Fluff the rice with a fork, not a spoon, so you separate the grains without crushing the vegetables.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portioned freezer-safe containers for up to 2 months.

Reheat on the stovetop over low heat with a small splash of broth or water, covered, until hot. You can also microwave it in a covered bowl for 1 to 2 minutes at a time, stirring between rounds so the center heats evenly. If reheating from frozen, thaw overnight in the fridge first for the most even texture.

FAQ

Can you use brown rice instead of long-grain rice?

Yes, but it needs more liquid and a longer cook time. Expect a firmer texture and plan on adding extra broth as it cooks.

Which protein works best in this recipe?

Chicken and beef give you a fuller, richer pot of rice, while fish makes it lighter. If you use fish, choose a firm variety so it holds its shape.

Why do you rinse the rice first?

Rinsing removes surface starch, which helps the grains stay separate instead of clumping together. It also keeps the final texture from turning gummy.

Can you make it without meat?

Yes. Use vegetable broth and increase the chopped vegetables for a fuller pot that still has enough flavor and texture to work as a main dish.