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Kalyn's Kitchen

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. I use low-glycemic Uncle Ben’s Rice and this recipe is gluten-free, dairy-free, meatless, and South Beach Diet friendly. Use Side Dish Recipes to find more recipes like this one.

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Lake Powell Spicy Rice found on KalynsKitchen.com

Since the Saints are playing in the Superbowl this weekend, I’ve been having fun rediscovering my love for Tony Chachere’s Creole Seasoning, but once again I’m sticking to my story that it’s just a coincidence that all these recipes with Creole Seasoning are showing up this week. Actually this recipe for Lake Powell Spicy 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, 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.

In case anyone bookmarked the earlier post, I do want to let people know that I’m changing the amounts a bit for the spices in this rice. I checked the original recipe in my Lake Powell notes to see if it was just a mistake, but apparently my taste for spice has changed over the years, because when I made this as previously written to take photos, I found it to be way too hot and salty. I will make a note in the updated recipe of what the original amounts were. 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.

Lake Powell Spicy Rice found on KalynsKitchen.com

Heat olive oil in a heavy pan with a tight fitting lid, then brown the rice until it’s golden. (Make with butter if you prefer, but it’s really very tasty with olive oil.) Then add the Tony Chachere’s Creole Seasoning, chile powder, and Spike Seasoning, 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:

This would be a great side dish for something like Friday Night Grilled Salmon, Grilled Spicy Tuna, Meat, Tomato, and Mozzarella Stuffed Zuchini Cups, or Individual Serving Meatloaf Balls with Italian Sausage, Ground Beef, and Peppers.

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
Baked Lemon-Curry Rice with Onions and Pine Nuts from Kalyn’s Kitchen
Spanish Rice from Simply Recipes
Georgette’s Really Lemony Greek Pilafi from Kalyn’s Kitchen
Chicken or Turkey Fried Rice from The Perfect Pantry

Lake Powell Spicy Rice

This Spicy Rice is gluten-free, dairy-free, meatless, and South Beach Diet friendly.

Ingredients:

  • 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 (or more, earlier recipe used 2 tsp.)
  • 1 tsp. chile powder (or more, earlier recipe used 2 tsp.)
  • 1 tsp. Spike Seasoning (or more, earlier recipe used 2 tsp.)
  • 2 cups chicken or vegetable stock (can be canned broth)

Directions:

  1. Use a heavy pan with a tight fitting lid.
  2. Heat olive oil in pan, then add  Uncle Ben’s Converted Rice (not instant) and saute until slightly golden, about 5 minutes.
  3. Add  Tony Chachere’s Creole Seasoning, chile powder and Spike Seasoning and saute 1 minute, then add chicken stock, one cup at a time. (It will sputter, so be careful).
  4. 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.
  5. After 30 minutes, check rice.
  6. If it is not done or broth is not completely absorbed, cover and cook 5 minutes more.
  7. 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.)
  8. Serve hot.
  9. This freezes well, so you might want to make extra and freeze it in dinner-size portions.

Notes:

This recipe created by Kalyn at Lake Powell in a fit of creative cooking energy.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Lake Powell Spicy Rice is suitable for phase two or three of the South Beach Diet. It’s too high in carbs for a low-carb diet plan.

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Lake Powell Spicy Rice found on KalynsKitchen.com

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    24 Comments on “Lake Powell Spicy Rice”

  1. Becki, glad you liked it. This would be great with chicken Andouille susage!

  2. I made this last night and it was great. I increased the Tony Chachere's creole seasoning to 1 1/2 teaspoons, since I had no Spike seasoning. I needn't have; it would have been plenty flavorful with only 1 tsp. plus the 1 tsp. chili powder (especially since I was serving it with chicken Andouille sausage!).

  3. Thanks for having a love of our seasoning! We are honored!

    Cindy Adams-Ardoin
    Tony Chachere's
    Food Scientist

  4. I'm going to try this with brown rice and my personal favorite creole seasoning form Lucile's Cafe in Boulder: http://www.luciles.com/index.php?main_page=product_info&cPath=3&products_id=10 (Boy do I miss their spicy gravy!)

    Can anyone who has made this with brown rice advise me on how to adjust the cooking time?