Best Spicy Rice Salad Recipes

SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS

Steps:

• Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
• Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
• Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
• Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
• Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

HERBED RICE AND SPICY BLACK BEAN SALAD

Steps:

• Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
• Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
• Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.

SPICY RICE NOODLE SALAD

Steps:

• Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
• Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

YELLOW RICE SALAD WITH ROASTED PEPPERS AND SPICY BLACK BEANS

Steps:

• Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.
• Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.
• Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
• Mound bean mixture in center of platter. Surround with rice salad.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

SPICY COCONUT SHRIMP-RICE NOODLE SALAD

Steps:

• Cook noodles as directed on package. Meanwhile, mix dressing, chili-garlic sauce and ginger until blended.
• Heat 1/4 cup dressing mixture in large skillet on medium-high heat. Add shrimp; cook 4 to 5 min. or until shrimp turn pink, stirring frequently.
• Place shrimp in large bowl. Add vegetables, noodles, remaining dressing mixture and 1/2 cup coconut; mix lightly.
• Sprinkle with remaining coconut.

SPICY LAMB & FETA SKEWERS WITH GREEK BROWN RICE SALAD

Steps:

• Soak 12 wooden skewers in water for 30 mins. Cook the rice following pack instructions, then rinse under cold water and drain thoroughly.
• Heat the grill. Mix the mince with the harissa, feta, grated onion and seasoning. Form into 12 sausage shapes and thread onto the skewers. Lay on a non-stick baking tray and grill for 6-8 mins, turning until cooked through and slightly browned.
• Mix the brown rice with the remaining ingredients and some seasoning. Serve alongside the hot skewers.

HELL'S KITCHEN AHI TUNA WITH GINGER RICE CAKE, ASPARAGUS AND SHIITAKE SALAD, AND SPICY CHILI AIOLI

Steps:

• Rice Cake: Bring sugar and vinegar to a boil in a small pan. Remove and let cool. Wash rice in running water for 5 minutes. Transfer to a pot with 1 cup water, salt, and ginger. Bring rice to a boil then turn down to the lowest flame and cover. Cook rice until tender but a slight bite is left. Transfer rice to a wooden bowl and mix with sugar/vinegar mixture. Let cool slightly and press the rice into four small cakes either with a mold or by hand. Sauté rice cakes in 1 Tbs. peanut oil over high heat until crispy. Transfer cakes to 350-degree oven to heat through. Salad: Peel and blanch asparagus in boiling salted water for 2 minutes, then quickly plunge them into ice water to stop the cooking. Quickly sauté mushrooms in hot pan with butter and set aside to cool. Trim asparagus to make all equal size and cut in half. Mix asparagus with shallots, chives, sliced green onions, and tomatoes. Season mixture with lime juice, olive oil, salt, and black pepper. Chili Aioli: Combine all ingredients in blender except oil. Blend until smooth and strain through chinois. Discard solids. Add back into blender and drizzle oil in slowly. Tuna: Cut seaweed paper to fit the exact size of tuna steak and wrap it around the fish. Tempura Batter: Whisk together flour, soda water, baking soda, sea salt, and sesame seeds. Heat oil in a small deep fryer to 350 degrees. Dip nori-wrapped tuna in soy sauce, then dredge in flour mixture. Fry for 2 minutes. Drain on paper towels and season with fine salt. To Finish: Arrange salad on side of plate. Slice tuna thinly and place next to salad. Drizzle some of the chili sauce around and serve.

SPICY MIDDLE-EASTERN ALLIGATOR WITH RICE PILAF AND TABBOULEH SALAD

Steps:

• In a large bowl, thoroughly combine the beaten egg whites, garlic, lemon juice, and red chili powder. Using a meat tenderizer, pound all of the alligator fillets until they are tender. Marinate the alligator in the egg white mixture for about 20 minutes.
• In a large skillet, heat the olive oil over medium-high heat. Remove the alligator fillets from the marinade and sprinkle them with salt. Carefully place the alligator fillets in the pan, and saute them until browned. Work in batches as necessary. Flip the fillets with tongs or with a spatula, and cook until browned on the other side, and the meat is cooked through.
• In a medium bowl, cover the bulgur wheat with warm water and allow it to soak for approximately 20 minutes. Pour the bulgur wheat into a strainer, and then squeeze out all of the excess water. Mix the lemon juice, salt, and pepper with the bulgur wheat and set aside.
• Wash the parsley, and dry it thoroughly. Chop the parsley very finely and combine it, along with the tomatoes and scallions, with the bulgur wheat mixture. Stir the olive oil into the salad until it is thoroughly covered. Add more lemon juice, salt, or pepper as desired, to adjust the taste.
• In a large saucepan, melt the butter over high heat. Add the rice and noodles to the pan, and fry them in the butter. Add approximately 1 1/2 cups of water to the pan and lower the heat to medium-low. Cover the pan with a tightly-fitting lid, and allow the rice mixture to steam until all the water is absorbed. Season with salt, to taste.

RED BEAN AND RICE SALAD WITH SPICY VINAIGRETTE

Steps:

• Pick over beans, and discard any broken ones. Rinse, and place in a large saucepan. Add bay leaf and enough water to cover beans by 2 inches. Bring water to a boil. Turn down heat, and cook at a steady simmer for 1 to 1 1/2 hours. The cooking time will vary according to the age of the beans. Toward the end of the cooking time, add salt to taste. Let beans cool in liquid; drain when cool, and discard bay leaf.
• Place rice in a 2-quart saucepan with a tight-fitting lid. Add 3 1/2 cups water and 1 teaspoon salt. Bring to a boil. Turn down to a simmer, cover, and cook for 20 minutes. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork, and transfer to a bowl.
• Cut cucumber and celery into 1/4 inch dice. Add to rice along with beans and scallions. Toss with vinaigrette. Serve at room temperature within a few hours.

SPICY FORBIDDEN RICE SALAD

Steps:

• Combine water, black rice, and salt together in a saucepan. Bring to a boil; reduce heat to low, cover, and simmer until rice is tender, 30 to 45 minutes.
• Whisk soy sauce, sesame oil, lime juice, and sriracha sauce together in a large bowl. Add cashews, red bell pepper, yellow bell peppers, and scallions; toss well to combine. Add black rice; stir until salad is well-mixed. Season with salt, black pepper, and sriracha.

AUNT JANICE'S SPICY BROWN RICE AND BLACKEYED PEA SALAD

Steps:

• 1. Combine peas, onion, ham and garlic in a skillet and cook, covered over low heat for 10 to 15 minutes until onions are tender. Leave covered to keep warm. 2. In a small bowl, whisk together the vinegar and peppers. Add the oil in a stream and keep whisking until the dressing emulsifies. 3. Combine the pea mixture with the dressing. Stir in the lemon juice, scallions, & salt and pepper. Allow to marinate at least one hour, stirring occasionally. 4. Cook 1 1/2 cups of brown rice according to package directions. Spoon pea mixture over rice. (Or, hollow a middle area in a shallow bowl of rice to put the pea mixture).

SPICY BROWN RICE SALAD

Steps:

• Cook rice. While still hot mix with olive oil, vinegars, salt, pepper, and tarragon.
• Let stand to cool for at least an hour. Add remaining ingredients.
• To increase protein in this dish, garnish with crumbled hard boiled egg.

SPICY THAI CHICKEN RICE SALAD

Steps:

• Season chicken breasts with salt and pepper.
• Grill, cool, and cut into bite size pieces.
• In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
• In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
• Pour dressing over salad and toss.
• Cover and refrigerate at least 4 hours before serving.

SPICY CARROT-RICE SALAD

Steps:

• 1. To prepare the dressing, in a small bowl, whisk together the pineapple juice, lime juice, honey, jalapeño pepper, and salt. Set aside. 2.In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the carrots and stir-fry until the carrots are crisp-tender, about 6 minutes. 3. Add the wild rice, beans, bell pepper, and onion to the skillet, and remove from the heat. Add the dressing and stir to combine. Cover and refrigerate for 1 hour or overnight. 4. Just before serving, add the pineapple, peanuts and coconut, and toss to mix well. Serve chilled or at room temperature.

SPICY RICE SALAD

Steps:

• Instructions: Cook onion, garlic, red bell pepper and shrimp in olive oil in an 8-10 inch (medium) skillet over medium heat until onion is tender and shrimp is pink (about 3 minutes). In a large bowl combine cooked rice, shrimp mixture, cherry tomatoes, cucumber, black olives and feta cheese. In a small bowl combine the dressing ingredients. Once smooth, pour the dressing over the mixture and add salt, pepper, and chopped parsley. Toss and serve, or cover to serve later.

SPICY FORBIDDEN RICE SALAD RECIPE

Steps:

• Combine water, black rice, and salt together in a saucepan. Bring to a boil; reduce heat to low, cover, and simmer until rice is tender, 30 to 45 minutes. Whisk soy sauce, sesame oil, lime juice, and sriracha sauce together in a large bowl. Add cashews, red bell pepper, yellow bell peppers, and scallions; toss well to combine. Add black rice; stir until salad is well-mixed. Season with salt, black pepper, and sriracha.