Lake Powell Spicy Rice
When I used to cater houseboat trips I came up with this recipe for Lake Powell Spicy Rice, and I’ve been making it ever since.
This recipe for Lake Powell Spicy Rice uses my beloved Tony Chachere’s Creole Seasoning (affiliate link) and this rice is something I came up with when I used to cater houseboat trips to Southern Utah’s Lake Powell. In those days I made it with Basmati Rice, but now I’d use Uncle Ben’s Converted Rice (affiliate link), a lower glycemic index type of white rice. This recipe was a favorite at Lake Powell and it certainly deserves to be a favorite on the blog.
This recipe makes four servings of rice, but it can easily be doubled, and the rice freezes well, so if you have freezer space, consider doubling it and freezing some for a later dinner.
How to Make Lake Powell Spicy Rice:
(Scroll down for complete recipe with nutritional information.)
- Heat olive oil or butter/olive oil mixture in a heavy pan with a tight fitting lid, then brown the rice until it’s golden.
- Then add the Tony Chachere’s Creole Seasoning (affiliate link), chile powder, and Spike Seasoning (affiliate link), and saute about a minute more.
- Add two cups chicken stock (or canned chicken broth), bring to a boil, then reduce heat to lowest possible simmer and cook without lifting lid for 30 minutes.
- After 30 minutes, turn off heat and let rice sit for five minutes, then lift lid, fluff rice and serve.
Make it a Meal:
More Rice for a Side Dish:
Cauliflower Rice with Fried Onions and Sumac from Kalyn’s Kitchen
Low Country Dirty Rice from Cooking by the Seat of My Pants
Spanish Rice from Simply Recipes
Georgette’s Lemony Greek Rice from Kalyn’s Kitchen
Chicken or Turkey Fried Rice from The Perfect Pantry
- 1 cup Uncle Ben’s Converted Rice (not instant)
- 1 1/2 T olive oil
- 1 tsp. Tony Chachere’s Creole Seasoning, or other Creole seasoning of your choice (more or less to taste)
- 1 tsp. chile powder (more or less to taste)
- 1 tsp. Spike Seasoning (more or less to taste)
- 2 cups chicken or vegetable broth (see notes)
- Use a heavy pan with a tight fitting lid.
- Heat olive oil in pan, then add Uncle Ben's Converted Rice (affiliate link) and saute until slightly golden, about 5 minutes. (Be sure not to use Instant rice.)
- Add Tony Chachere's Creole Seasoning (affiliate link), chile powder and Spike Seasoning (affiliate link) and saute 1 minute, then add chicken stock, one cup at a time. (It will sputter, so be careful).
- Let the stock come to a boil, then reduce heat to a very low simmer, cover pan, and cook without lifting lid for 30 minutes.
- After 30 minutes, check rice.
- If it is not done or broth is not completely absorbed, cover and cook 5 minutes more.
- When rice is done, turn off heat and let rice sit 5 minutes still covered. (If you’re not careful to have the heat low enough, the rice might stick a little to the bottom of the pan, but it will loosen when it sits for five minutes.)
- Serve hot.
- This freezes well, so you might want to make extra and freeze it in dinner-size portions.
You can use a 14.5 oz. can of chicken or vegetable broth and just add a little water to make 2 cups.
This recipe created by Kalyn at Lake Powell in a fit of creative cooking energy.
Amount Per Serving: Calories: 253Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 63mgSodium: 1681mgCarbohydrates: 13gFiber: 1gSugar: 0gProtein: 18g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Lake Powell Spicy Rice is suitable for phase two or three of the original South Beach Diet. It’s too high in carbs for a low-carb diet plan.
Find More Recipes Like This One:
Use Side Dish Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.