Sriracha Rice Recipe

Name: Sriracha Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 6 oz ground beef; 1/3 cup brown rice; 1/4 cup sweet peas; 2 tbsp onion; 1 1/2 tbsp Sriracha; 1 tbsp red pepper; 1 tbsp lemon juice; 1/2 tsp ground cumin; 1/4 tsp ground black pepper; 1/4 tsp garlic powder; 1/8 tsp onion powder; 1/8 tsp cayenne pepper; 1/8 tsp salt

Servings: persons

6 oz ground beef
1/3 cup brown rice
1/4 cup sweet peas
2 tbsp onion
1 1/2 tbsp Sriracha
1 tbsp red pepper
1 tbsp lemon juice
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/8 tsp onion powder
1/8 tsp cayenne pepper
1/8 tsp salt

1
Bring pot of water to rolling boil, and bring frying pan to medium heat.
2
When water is boiling, add rice, and let boil until soft.
3
In mixing bowl, combine ground beef, cumin, black pepper, garlic, onion powder, cayenne pepper, and salt.
4
Form meat into 4 meatballs, and add to pan.
5
Cover, and rotate as needed to cook fully.
6
Wash veggies.
7
Dice red pepper and onion, and set aside.
8
When meatballs are cooked, lower heat to stop cooking and keep warm.
9
When rice is soft, remove from heat and drain water.
10
Add sriracha, lemon juice, red pepper, onion, and peas to rice.
11
Stir thoroughly over low heat for 2-3 minutes.
12
Plate rice on dish with meatballs around it.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 oz ground beef, 1/3 cup brown rice, 1/4 cup sweet peas, 2 tbsp onion, and more.

Yes, Sriracha Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sriracha Rice

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