Chile-Spiked Rice

Chile-Spiked Rice Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Kick up the flavor in basic white rice by adding fresh ground chile paste, cumin and coriander.


Serves 4 (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 140
Fat 3.7 g
Satfat 0.5 g
Sodium 122 mg


2 cups unseasoned hot cooked long-grain white rice simmered in water
1 tablespoon sambal oelek (ground fresh chile paste)
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon kosher salt
3 garlic cloves, minced


Start with hot cooked rice simmered in water. Combine sambal oelek, olive oil, cumin, coriander, kosher salt, and minced garlic; stir mixture into rice.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Julianna Grimes,

Cooking Light

May 2013
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