Bold spices add zing to Chile-Spiked Rice.
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- Calories: 140
- Fat: 3.7g
- Saturated fat: 0.5g
- Sodium: 122mg
- 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.
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