Monthly Recipes

Spicy Thai Rice

January 2018
Category: Side Dish  Gluten Free  Dairy Free  

Serves 4


1 tablespoon avocado oil
1 onion, finely diced
1/2 tsp salt
2 garlic cloves, minced
1/4 to 1/2 teaspoon ground ginger
1-2 dried thai chili, chopped
2 1/2 cups water or broth
1 cup Jasmine Rice
1 whole lemon, juiced
1/4 cup chopped toasted peanuts
4 basil leaves, cut into thin ribbons
1/4 cup chopped fresh cilantro


Heat oil in a heavy bottomed pan or pot with a fitted lid.

Add onions and season with salt; cook for 2 minutes, or until translucent. Stir in garlic and ground ginger; cook for 20 seconds or until fragrant. Stir in chopped chili and add water/broth; season with salt and bring to a boil. Add the rice, stir once, and bring to a boil again. Cover with a lid and reduce heat to a simmer; continue to simmer for 20 minutes.

Remove from heat and let rest for 10 minutes covered. Remove lid and stir in lemon juice. Garnish with peanuts, basil, and cilantro. Serve with my Marinated Asian Salmon Recipe

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