Chile-Lime Crispy Rice With Roasted Vegetables

 

Chile-Lime Crispy Rice with Roasted Vegetables

A colourful, crunchy, and zesty vegetarian dish that mixes golden crispy rice with tender, roasted vegetables. Perfect for lunch or dinner, and full of taste and nutrients.

 

Ingredients (Serves 2–3)

For the Crispy Rice:

1 cup cooked white or brown rice (ideally day-antique)

1–2 tbsp vegetable or avocado oil

1 tsp chili powder

½ tsp smoked paprika

Salt, to taste

Juice of ½ lime

1–2 tsp chopped clean cilantro (non-obligatory)

For the Roasted Vegetables:

1 cup broccoli florets

1 small carrot, thinly sliced

½ red bell pepper, sliced

½ zucchini, sliced

1 tbsp olive oil

½ tsp chili flakes (non-compulsory, for warmth)

Salt and pepper, to flavor

Optional Toppings:

Sliced avocado

Toasted sesame seeds or pepitas

Extra lime wedges

Instructions

1. Roast the Vegetables

Preheat the oven to 425°F (220°C).

In a bowl, toss broccoli, carrot, bell pepper, and zucchini with olive oil, salt, pepper, and chili flakes.

Avoid overcrowding to make certain even roasting.

Roast for 20–25 minutes, flipping halfway, till veggies are gentle and slightly charred. Remove from the oven and set apart.

 2. Make the Crispy Rice

Add the cooked rice, pressing it lightly with a spatula.

Let it prepare dinner undisturbed for three–5 mins till the bottom layer turns golden brown and crispy.

Flip the rice in sections, or gently stir to crisp the opposite side.

Squeeze lime juice on pinnacle and gently toss. Add cilantro if preferred.

Three. Assemble the Dish

Place a layer of crispy rice on every plate or in a shallow bowl.

Arrange the roasted veggies on pinnacle.

Garnish with avocado slices, sesame seeds or pepitas, and further cilantro if you want.

Tips for Best Results

Use day-vintage rice: Fresher rice can be too smooth and sticky, making it more difficult to get a crisp texture.

Vegetable versions: Swap in cauliflower, mushrooms, candy potatoes, or asparagus depending on season or desire.

Extra flavor: Drizzle with a bit of sriracha, chili-lime sauce, or a chile-lime yogurt dressing for a creamier choice.

Cooking technique: Pressing the rice barely and letting it cook undisturbed is key to forming a golden crust.

Optional Chile-Lime Yogurt Drizzle

¼ cup simple yogurt

1 tsp lime juice

½ tsp chili powder

Pinch of salt

Mix all components and drizzle over the rice and vegetables for a creamy, tangy end.

This recipe is quick, wholesome, and flavorful, combining the crunch of rice with the herbal sweetness of roasted greens, highlighted through chili and lime zest.