This simple and spicy sriracha rice dish is made with fluffy Carolina® White Rice simmered in savory flavors and broth alongside red pepper flakes and sriracha for a tasty kick that will enhance any meal!
Heat oil in large saucepan set over medium heat. Cook onion, garlic, red pepper flakes and salt for 3 to 5 minutes or until slightly softened.
Stir in rice. Cook for 1 to 2 minutes or until well coated. Stir in chicken broth and 3 tbsp of the sriracha; bring to boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until most of the liquid is absorbed.
Remove from heat. Cover and let stand for 5 minutes. Fluff with fork. Drizzle with remaining sriracha and garnish with green onions.
For milder sriracha rice, omit red pepper flakes and cut down sriracha sauce to 3 tbsp, added while cooking the rice.
The key to this simple yet delicious rice side is its base layer of flavor infused into the fluffy white rice. Set the scene by sautéeing the freshly chopped onion, garlic and red pepper flakes before adding in the rice to get things going. Toast the rice in those ingredients to enhance the depth of flavor. After a few minutes, it’s time to fuse those flavors and simmer your rice in your choice of broth and sriracha sauce for a bolder kick.
For best results, we suggest chicken broth, but swap in vegetable broth to make this dish completely vegetarian.
Once your rice is ready, use it to make a tasty and spicy rice salad, fill burritos, tacos or enchiladas, or simply serve it as a side for lunch or dinner!
To cut down on a bit of spice to serve to a younger crowd or if you’re just looking to reduce the heat, omit the red pepper flakes when sautéeing the veggies and don’t add any additional sauce.
On the other hand, if you’re looking to up the heat, you can always add on more sauce after cooking and use a hotter pepper when sautéeing the veggies like cayenne or another spicier dried pepper. For our fans of spicy flavors, check out this Grilled Jalapeño Rice or a Sriracha and Ranch Rice Dip.