Best 2 Side Essentials Spicy Rice Dish Recipes

Rice is a staple food in many cultures around the world, and there are countless ways to cook it. One popular way to prepare rice is to make a spicy side dish. These dishes can be made with a variety of ingredients, including vegetables, spices, and meats. Spicy rice dishes are often served with grilled or roasted meats, fish, or poultry. They can also be served as a vegetarian main course. No matter how you choose to serve it, a spicy rice dish is sure to add flavor and excitement to your meal.

Let's cook with our recipes!

TASTY SPICY RICE PILAF

Tasty Spicy Rice Pilaf image

This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.

Provided by Luv2Cook

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 onion, diced
1 roasted red pepper, diced
6 mushrooms, chopped
6 cloves garlic, minced
2 cups uncooked instant rice
3 cups chicken stock
2 teaspoons red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 49.8 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 937.4 mg, Sugar 4.1 g

SPICY SCALLOPS WITH VEGETABLE RICE PILAF

Spicy Scallops With Vegetable Rice Pilaf image

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

Provided by gailanng

Categories Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 cups water
1/2 teaspoon kosher salt
1 cup long grain white rice
3/4 cup peas, shelled (fresh or frozen English peas)
1 strip bacon (1 slice)
1/4 cup red onion, finely chopped
1/4 cup green onion, finely chopped (green and white parts)
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground white pepper
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3/4 lb sea scallops (side muscles removed and halved horizontally)
2 teaspoons canola oil or 2 teaspoons vegetable oil
1 lemon wedge (optional)

Steps:

To make the spice mixture: In a small bowl, stir together the paprika, garlic and onion powders, thyme, cayenne, white pepper, salt and black pepper. Measure out 1 1/2 teaspoons to use on the scallops. Store the remaining spice mixture in a tightly covered container at room temperature for up to 4 weeks.
To make the pilaf, in a heavy saucepan over high heat, bring the water and salt to a boil. Slowly add the rice, reduce the heat to low, cover and cook for 20 minutes. Uncover and check to see if the rice is tender and all the water has been absorbed. If not, re-cover and continue to cook for a few more minutes.
Meanwhile, if using fresh peas, bring a small saucepan three-fourths full of water to a boil. Add the peas and boil until tender, about 5 minutes. Drain and set aside. If using frozen peas, set them aside.
Just before the rice is ready, in a fry pan over medium-high heat, fry the bacon until it starts to brown at the edges, 3 to 4 minutes. Transfer to a paper towel to drain, then chop into 1/4-inch pieces. Return the pan to medium-high heat, add the red onion and green onion to the bacon fat remaining in the pan, and sauté until translucent, 3 to 4 minutes, reducing the heat as needed. Stir in the cooked fresh or frozen peas.
Transfer the rice to a large bowl. Add the vegetables and bacon and, using a fork, combine them, taking care not to mash the rice. Cover the bowl to keep the rice warm and set aside.
To make the scallops: Sprinkle the 1 1/2 teaspoons spice mixture over the scallop halves, turning to coat evenly on both sides.
In a large, nonstick fry pan over medium-high heat, warm the canola oil. Add the scallops in a single layer. Cook until seared and slightly blackened around the edges, 2 to 3 minutes. Using tongs, turn the scallops and sear on the other side, about 2 minutes.
Mound one-fourth of the rice in the center of each warmed individual plate. Arrange one-fourth of the scallops around each mound of rice. Accompany with lemon wedges and serve immediately.

Nutrition Facts : Calories 293.5, Fat 4.1, SaturatedFat 0.7, Cholesterol 21.8, Sodium 941.5, Carbohydrate 47, Fiber 3, Sugar 2.5, Protein 15.9

Tips:

Use a heavy-bottomed pot or Dutch oven to cook the rice, as this will help to prevent it from burning.
Rinse the rice thoroughly before cooking to remove any excess starch.
Add a pinch of salt to the water when cooking the rice to help enhance its flavor.
Feel free to use any type of vegetables you like in this dish. Some other good options include carrots, celery, green beans, or bell peppers.
If you want a spicier dish, add more chili pepper flakes or chopped jalapeños.
Serve the spicy rice dish with your favorite protein, such as chicken, fish, or tofu. It also makes a great side dish for grilled meats or vegetables.

Conclusion:

This spicy rice dish is a delicious and easy-to-make side dish that is perfect for any occasion. It is packed with flavor and can be easily customized to your liking. So next time you are looking for a quick and easy side dish, give this spicy rice dish a try. You won't be disappointed!