Spicy BBQ Rice

bbq rice topped with diced tomatoes and chopped parsley.

4.47 from 28 votes

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 Time15

Cook Time25

Total Time40

Course: Pasta and Rice

Cuisine: American

Servings: servings

Calories: 187kcal

Author: Adina

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

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
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
Chop the peppers and the tomatoes. Add them to the pan and cook for another 2-3 minutes.
1 bell pepper + 2-3 tomatoes
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
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.
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.
fine sea salt and black pepper
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