Wednesday, February 03, 2010

Recipe for Lake Powell Spicy Rice

Lake Powell Spicy Rice
(Updated and added to Recipe Favorites February 2010) 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 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.

Heat olive oil in a heavy pan with a tight fitting lid, then brown the rice until it's golden. (Before the South Beach Diet, I used to make this with butter, 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.

Lake Powell Spicy Rice
(Makes about 4 servings, recipe created by Kalyn at Lake Powell in a fit of creative cooking energy.)

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)

Use a heavy pan with a tight fitting lid. Heat olive oil in pan, then add rice and saute until slightly golden, about 5 minutes.

Add spices 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.

South Beach Suggestions:
This rice dish is suitable for phase two or three of the South Beach Diet. It 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 Side Dishes That Might Be Rice:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Cauliflower "Rice" with Fried Onions and Sumac from Kalyn's Kitchen
Baked Lemon-Curry Rice with Onions and Pine Nuts from Kalyn's Kitchen
Georgette's Really Lemony Greek Pilafi from Kalyn's Kitchen
Spanish Rice from Simply Recipes
Black Beans and Rice from Serious Eats
Low Country Dirty Rice from Cooking by the Seat of My Pants
Coconut Saffron Rice from Wasabimon
Chicken or Turkey Fried Rice from The Perfect Pantry
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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More to Chew On:


  1. Kalyn, that spicy rice sounds great! I must admit that I've never had Uncle Ben's, but I guess I should try it with my on-again, off-again diet. I bet you could also make a low-glycemic index jambalaya with that by tossing in some Cajun Andouille sausage.

  2. Kalyn, LOVE your blog. I've tried several of your recipes. YUM! I have a question about this one. I made it and it seems very salty. Do you use "no salt" or "less salt" versions of the listed seasonings ie spike and creole seasoning? I'm trying to figure out what I did wrong. :) Thanks. I am so glad I found your blog!!!

  3. Hi Richelle,
    There is a Salt-Free version of Spike, but I don't use it. I use the Tony Chachere's creole seasoning, which does have a little salt too. I do use homemade chicken stock which doesn't have any salt at all. If you used canned chicken stock, that might be the problem because some brands have a lot of salt. Maybe use part canned stock and part water, or try the salt-free Spike.

  4. Hello Kalyn. Love this site ! Do you ever make this recipe with brown rice ? My family is learning to love brown rice, but I feel sometimes it has too much texture...

    Kelly D in Phoenix

  5. Kelly, haven't tried it with brown rice, but I can't see why it wouldn't be good. The cooking time would be a lot longer of course. Let me know how it is if you try it.

  6. I made this with brown rice and it was fantastic. It had more texture than converted rice and a bit nuttier flavor.

    I love your blog, Kalyn!

  7. Lindsay, so glad you liked it. Now I'm thinking I need to try making it with brown rice myself. So glad to hear you're enjoying the blog.

  8. I loved this with my favorite Brown Basmati (or Texmati) rice! I use the unsalted version of Kitchen Basics Chicken stock. I love that touch of creole.

  9. Woot! Yes, Tony Chachere's is authentic and awesome. I always have some on hand, but as one of your readers pointed out, can get salty on you really quickly. Instead, Chuck Taggert of Gumbo pages offers up his authentic version without salt:


  10. Roberta, good idea to use the unsalted stock for this. I make my own stock, so it's pretty low in salt.

    Biggles, thanks for that suggestion. I think I shared that link for Creole seasoning in another post (great minds think alike). Next time I buy Tony Chachere's I think I'll go for the salt-free variety myself.

  11. Is the converted white rice actually lower gi than the brown rice of Uncle Ben's?

  12. Anonymous, I know for sure that Uncle Ben's has the lowest glycemic index of any type of white rice, and some sources like this site say it's the lowest GI of any type of rice. Also this chart shows parboiled rice (which is what Uncle Ben's rice is) as being lower than brown rice. I'm not an expert on it, but I'd guess that the parboiling washes out some of the starchiness in the rice.

    I do know that I've been eating Uncle Ben's rice for years and no problem with weight gain.

  13. I'm always looking for new ideas to spice up rice and this is right on the mark! This would be perfect as-is for a side dish or with some chicken or beans mixed in for a full meal.

  14. Hay, have you seen Pappy's Seasoning in your local mart? It isn't quite as Creolly, but it's darned fine and they have a low-salt version that I really enjoy for grilling and related. It's made here in CA with solid ingredients, available all over the darned place here.

    xo, Biggles


  16. Creole pork cutlets and spicy rice - can I come to your house for the Super Bowl?!

    :) Donna

  17. This rice will be perfect for Superbowl Sunday to serve with my ribs! Since my Patriots are not playing, I'm hoping the Saints go marching in (to the endzone)!

  18. Dara, thanks. This was always a hit when we made it at Lake Powell, usually as a side dish to grilled fish.

    Biggles, haven't seen Pappy's seasoning here, but will look for it!

    Vivari, thanks. I am also a rice lover.

    Donna, come on over; you know where I live.

    Janice, glad you like it. I'm not really a football fan, but I guess I'm kind of cheering for the Saints since I love New Orleans.

  19. This is really good work. I love spicy rice and I will try this recipe at home.

  20. omg kalyn, this recipe looks absolutely fabulous!!

  21. I'm going to try this with brown rice and my personal favorite creole seasoning form Lucile's Cafe in Boulder: (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?

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

    Cindy Adams-Ardoin
    Tony Chachere's
    Food Scientist

  23. 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!).

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


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