Go Back
–+ servings
spicy barbecue rice with tomatoes
Print Recipe
4.47 from 28 votes

BBQ Rice Recipe (Spicy Rice)

Spicy BBQ rice with vegetables, a healthy rice side dish for your next barbecue or a BBQ flavored rice main meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Pasta and Rice
Cuisine: American
Servings: 4
Calories: 187kcal
Author: Adina

Ingredients

  • Rice and vegetables:
  • 250 g regular long-grain white rice brown rice is fine as well
  • 2 tablespoons olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 bell pepper or half and half different colors
  • 1 piece of leek See note
  • 2-3 to matoes about 250 g/ 8.8 oz
  • fine sea salt and black pepper
  • BBQ sauce:
  • 3 tablespoons tomato paste not tomato puree or sauce
  • 2 tablespoons red wine vinegar
  • 4 tablespoons Worcestershire sauce or vegan alternative
  • 2 tablespoons runny honey
  • 1 teaspoon medium mustard
  • 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 chopped tomato
  • 2 teaspoons greens from the leek or green onion
  • chives or parsley

Instructions

  • Cook the rice according to the packet's instructions. Drain well.
  • In the meantime, prepare the rest of the dish. 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.
  • Chop the peppers and the tomatoes. Add them to the pan and cook for another 2-3 minutes.
  • In a small bowl mix together all the ingredients for the BBQ sauce except the water. Add to the pan, stir in ¼ cup water, cover the pan and simmer for about 5 minutes, stirring a few times in between.
  • 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.
  • Add the drained rice, stir well. Adjust the taste with salt, pepper, and, if necessary, with a pinch of sugar and/or more vinegar.
  • Garnish with chopped tomatoes, green onions, parsley, or chives, if desired.

Video

Notes

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

Serving: 1/4 of the dish | Calories: 187kcal | Carbohydrates: 43g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 642mg | Fiber: 3g | Sugar: 16g