We need to talk about rice for a second. White rice specifically. Not brown rice, or cauliflower rice or any other kind. Just good plain white rice. Because I love it and I can’t ever get enough of it but I feel like people give rice a bad name because it’s a carb. To which I say, oh well.
I’ve tried to like brown rice. I really have but I hate it. It’s harder to cook, it doesn’t taste the same, and well it’s just not for me. So I still just use plain ol white rice all the time. I make this amazing Mexican rice to go along with tacos, enchiladas, or burrito bowls. Or I just make regular steamed rice to go with veggies and what have you.
Lately though I have been obsessed with curried rice. I think it’s because I’ve been on a bit of a curry kick in general lately and I just can’t get enough of it.
I originally had rice like this from the prepared food section at Sprouts and I fell in love with it. I wasn’t able to replicate it exactly but I this recipe I came up with is just as good. And let’s be real it didn’t take a genius to say I’m going to put some curry powder and vegetables in rice. It was quite easy to replicate.
Easy to make and so delicious! I’ve mentioned before that I’m like the queen of leftovers so whatever I make I end up eating for days on end and this rice is no exception. I make a regular batch and then have enough to last me a few meals. It’s perfect with roasted veggies, steamed broccoli, roasted chickpeas, or just on it’s own as it is. There’s even protein in there from the peas and almonds but you could bump it up by adding another protein like tofu or chicken if you want.
You can top it with sriracha, hot mustard, or something sweet like a mango chutney or duck sauce to balance out the spice from the curry powder. Personally I like a mix of hot mustard and duck sauce on top. It’s like the perfect combo.
If you do try this recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Curried Rice (Vegan + Gluten Free)
A delicious twist on rice made with curry powder, veggies, and almonds. Perfect as a side or on it's own.
- 1 cup rice uncooked
- 2 cups water
- 1 tsp curry powder
- salt to taste
- 1 cup frozen peas
- 1 cup shredded carrots
- 1/2 cup slivered almonds
In a medium sauce pot add rice, water, curry powder, and salt. Bring to a boil over medium heat.
Cook for about 15-20 minutes until most of the water is evaporated.
When there is just a bit of water let add frozen peas on top (don’t mix in yet). Turn heat to low and cook another 3-5 minutes.
Once the water is evaporated completely turn off the heat and let steam covered for about 5 minutes.
Add in the carrots and almonds and now fluff rice with a fork and mix in the veggies and almonds. Serve and enjoy!
-If you want the carrots and almonds to cook a bit you can add them at the same time as the peas instead of at the very end.
-You can also add golden raisins if you like.