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4.5 from 84 votes

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 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 187 kcal
Course: Main Course
Cuisine: American

Ingredients

Rice and vegetables:
  • 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
BBQ sauce:
  • 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
Garnish (all optional):
  • 1 small tomato chopped
  • 2 teaspoons greens from the leek or green onion
  • chives or parsley

Instructions

    Cup of Yum
  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

Notes

  • Rice type: You can also use brown rice, but remember that it has a longer cooking time. 
  • Size of the leek: The piece of leek should be rather thick and about as long as your palm. You can use 2-3 green onions, depending on size, instead.
  • Keep about 2 teaspoons of the finely chopped greens for the garnish, if desired.

Nutrition Information

Serving 1/4 of the dish Calories 187kcal (9%) Carbohydrates 43g (14%) Protein 4g (8%) Fat 1g (2%) Polyunsaturated Fat 1g Sodium 642mg (27%) Fiber 3g (12%) Sugar 16g (32%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 187

% Daily Value*

Serving 1/4 of the dish
Calories 187kcal 9%
Carbohydrates 43g 14%
Protein 4g 8%
Fat 1g 2%
Polyunsaturated Fat 1g 6%
Sodium 642mg 27%
Fiber 3g 12%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.