Spicy Rice Salad


Spicy Rice Salad with a Lime and Sriracha Dressing

This is an easy and filling salad that is a perfect dinner during the week. You can even make extra and pack it as a lunch the next day, it still tastes great. I kept it very simple but you can always add extra or different vegetables such as chopped carrot, peas, green asparagus or black beans. I would usually add some grilled shrimp as well, but I was too lazy tonight.

This recipe serves 2.


½ cup rice

1 cup water

1 red bell pepper, finely chopped

2 spring onions, sliced

80g lettuce

1 avocado, chopped

1/3 cup corn kernels

¼ cup coriander, chopped

1 tablespoon olive oil

Black pepper

For the dressing:

2 tablespoons sour cream

1 tablespoon mayonnaise

1 tablespoon Sriracha sauce

Juice of ½ a lime

Pinch of salt


In a small pot bring 1 cup of water to a boil. Now add the rice, bring the heat to low and cover. Cook the rice for 10-15 minutes and check to see if is cooked through and all the water has evaporated. Remove from the heat and keep covered for about 3 minutes. Fluff the rice using a fork and transfer to a medium sized bowl to allow it to cool off.

Whisk all the ingredients for the dressing together and keep in the fridge until ready to use.

Heat the olive oil in a small pan over medium heat. Add the bell pepper and spring onion and cook for about 4 minutes. Transfer the bell pepper and spring onion to the rice and add the corn and coriander; mix together. Pour in the dressing, add the lettuce and mix everything once again. Finally season the rice salad with pepper and carefully mix through the avocado. Don’t overmix because this will squash the avocado. Enjoy!





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