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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Chile-Spiked Rice

Kick up the flavor in basic white rice by adding fresh ground chile paste, cumin and coriander.

Cooking Light MAY 2013

  • Yield: Serves 4 (serving size: 1/2 cup)

Ingredients

  • 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

Preparation

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

Note:

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 www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 140
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Sodium: 122mg
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Chile-Spiked Rice recipe

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