This spicy rice dish is made with fluffy white rice sautéed with red pepper flakes and simmered in broth and Sriracha so every bite packs a tasty punch!
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.
If you’re a lover of all things spicy and Sriracha, this one is for you. If you’re looking for a tasty side with some heat to pair with your main dish, look no further than this Spicy Sriracha Rice. Made using White Rice from Mahatma® Rice that’s cooked in broth with Sriracha and red pepper flakes, these grains really soak up the spicy flavors for a truly bold kick before being topped with even more Sriracha for the final touch, making this dish one that any heat lover is sure to enjoy.
Because Sriracha is a hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt, it complements many types of foods whether it be beef, pork, chicken, shrimp, tofu, etc., making this rice dish a great side to complement many of your favorite main dishes.
Some would say there is no such thing, but for those who don’t care for that level of spice, this dish can still be enjoyed by bringing the heat down. If you like the flavor of Sriracha, but don’t want the additional spiciness, you can omit the red pepper flakes altogether and reduce the Sriracha to an amount you see fit. The results will be just as tasty and with a lot less heat. Crazy about all things Sriracha? Try this tasty Sriracha Ranch Rice Dip at your next gathering!