One-pot Rice Bowl

Here's a really simple, filling recipe for when you don't have huge amounts of time and don't want loads of washing up.  All you need is either a rice cooker or one large, deep, flat bottomed pan.  You can substitute the veg for whatever you might have in.

Ingredients (Serves 4)
400ml of rice, well rinsed (preferably soaked for 15-20 minutes)
1 can of chickpeas
1 large carrot
1 courgette
1 handful of frozen peas
2 tsp of turmeric
2 tsp of cumin
2 tsp of coriander powder
1-2 tsps of chilli powder (optional)
1-2 tablespoons of vegetable stock powder
1 litre of water with some extra for adding if needed
1 tablespoon of oil
Salt and pepper to taste
Salt & pepper to taste


  1. Measure out the rice in a liquid measuring jug, doing it this way rather than weighing makes it easier to figure out how much water you need.  
  2. Make sure the rice is well rinsed and then leave to soak whilst you prep the veg, preferably for 15-20 minutes
  3. Using a knife or julienne peeler, chop the carrot and courgette into small pieces, this helps to ensure they cook in the same time as the rice
  4. Rinse the chickpeas 
  5. Add all the veg, rice, chickpeas, spices, stock and oil into the rice cooker/pan
  6. Top up with water - roughly 2.5:1 rice to water - and mix well
  7. If you have a rice cooker, set to cook and then leave it for 10-15 minutes 
  8. If you're using a pan, bring to the boil then turn down to simmer and cover for 10-15 minutes
  9. Check back, stirring only occasionally (so as not to allow too much heat to escape)
  10. If needs be, add more water - you can check this by tasting the rice once the water has evaporated and if it's still not quite cooked, add some more, roughly 100ml at a time
  11. Serve with a chapati or other bread of your choice 


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