111 chili rice recipes

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Traditional Thai green curry with chicken, galangal, kaffir lime leaves, green peas, serrano chiles, and loads of fresh basil in a rich separated-coconut-cream sauce.

Hot and sour fish soup poaches cod in lemongrass broth with lime juice, serrano chile, fish sauce, ginger, and cilantro. Vietnamese-style canh chua, served over jasmine rice.

Grilled hoisin-marinated pork strips tucked into crisp lettuce cups with rice noodles, crunchy veggies, and a sweet peanut-chile dipping sauce. A fresh, hands-on Thai dinner for a crowd.

Authentic Vietnamese shrimp paste molded around sugar cane sticks, broiled until bright orange, and wrapped in rice paper with fresh mint, cilantro, and cucumber. Dipped in tangy nuoc cham sauce, these are a Southeast Asian street food classic.

Crispy spiced fritters dripped through a slotted spoon into hot oil, made with chickpea flour, buttermilk, sambal, and a hand-ground spice blend of coriander, mustard, and cinnamon.

Easy Mexican rice with carrots, peas, picante sauce and canned tomatoes with green chilies. A one-pot vegetarian side dish that's ready in under an hour.

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

Nuoc cham Vietnamese dipping sauce with fish sauce, chili, garlic, vinegar, and lemon juice. The essential condiment for spring rolls, pho, rice bowls, and grilled meats.

Vegetarian fried rice with carrots, corn, bell pepper, fresh ginger, and chili flakes. No eggs, no meat, just crispy wok-fried rice loaded with vegetables and soy sauce.

Fat-free chili beans with brown rice, kidney beans, carrots, and tomato sauce. A vegan one-pot meal with zero added oil that's hearty, filling, and customizable.

Thai chicken soup with lemongrass, galangal, fish sauce, fresh chili, cilantro, and mint. A light, aromatic broth inspired by tom yum, served with rice.

Spicy black-eyed peas simmered with cumin, chili powder, dry mustard, canned tomatoes, and Tabasco. A quick Southern side dish served over rice or with grits.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

Spicy fish pickle: crisp fried fish simmered in a tangy, chili-spiked vinegar masala, then stored to mellow into a fiery South Indian condiment for rice and roti.

Ma-la cucumber fans with Szechuan peppercorns, chili flakes, ginger, garlic, soy sauce, rice vinegar, and sesame oil. A numbing-spicy Chinese cold appetizer with an elegant fan cut.