Dinner

One-Pot Five-Spice Brown Rice with Vegetables and Cashews Recipe

ByEthan Lark January 5, 2026January 5, 2026

Introduction

This one-pot five-spice rice is a vibrant and fragrant dish packed with vegetables and warming spices. It’s a quick, healthy meal that combines nutty brown rice with aromatic ginger, garlic, and a hint of chilli for subtle heat. Perfect for a fuss-free lunch or dinner!

A large pan filled with a colorful mixed vegetable rice dish sits on a white marble surface, with the pan itself having a rustic, worn metal look and a long handle. The dish contains visible layers of white rice mixed with green beans, bright green edamame, and small pieces of red bell pepper scattered throughout. A metal spoon is resting inside the pan, partially scooping some of the food. On the side, there is a white plate with a similar serving of the same dish, and next to it a small blue square dish holds light-colored cashew nuts. The background features blue tiled walls, adding contrast to the white marble surface where all items are placed. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp rapeseed oil
2 garlic cloves, thinly sliced
25g ginger, peeled and finely shredded
½-1 tsp Chinese five-spice powder
1 fresh chilli, deseeded and sliced
2 red peppers, deseeded and diced
200g easy-cook brown rice
650ml vegetable stock, made with 2 tsp bouillon powder
420g frozen mixed beans (broad beans, peas and French beans)
½ pack spring onions (about 8), trimmed and sliced
2 tsp sesame oil
75g roasted cashews

Instructions

Step 1: Heat the rapeseed oil in a large pan over medium heat. Add the garlic and ginger and fry gently for 5 minutes until fragrant.
Step 2: Stir in the Chinese five-spice powder, sliced chilli, diced red peppers, and brown rice. Pour in the vegetable stock, cover the pan tightly, and cook for 15 minutes.
Step 3: Add the frozen mixed beans and sliced spring onions to the pan. Cover again and cook for another 10 minutes. Check the rice for tenderness; if it needs more time, cook for 5 minutes longer.
Step 4: Turn off the heat and stir in the sesame oil. Leave the pan covered to stand for 5 minutes.
Step 5: Divide the rice between two bowls and scatter over half the roasted cashews. Save the remaining cashews for serving later.

Tips & Variations

For extra protein, add cooked chicken, tofu, or chickpeas along with the mixed beans.
Adjust the chilli amount to suit your spice preference or omit it for a milder dish.
Swap the frozen mixed beans for fresh peas and green beans if in season for a brighter flavor and texture.
Use low-sodium vegetable stock to control the saltiness of the dish.

Storage

Allow any leftover rice to cool completely before transferring to an airtight container. Store in the refrigerator for up to three days. When reheating, microwave until piping hot and then add the reserved roasted cashews just before serving to maintain their crunch.

How to Serve

The image shows a large pan filled with a colorful mix of cooked rice and green vegetables including snap peas, edamame, and sliced green beans, with small pieces of red bell pepper scattered on top. Next to the pan, there is a white bowl also filled with the same vegetable rice mixture. To the side, a small white plate holds a pile of light brown cashew nuts. The pan and the bowl are placed on a white marbled surface with a bright blue tile wall in the background. A metal spoon is resting inside the pan, slightly lifting some of the rice and vegetables. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, you can substitute white rice, but reduce the cooking time as white rice generally cooks faster than brown rice. Check the package instructions for guidance.

Can I prepare this dish in advance?

Absolutely! This dish keeps well and can be made ahead. Store it in the fridge and reheat thoroughly when ready to serve. Adding the cashews after reheating keeps them crunchy.