In a medium saucepan, whisk together chicken broth and Sriracha sauce. Bring to a boil over high heat.

Add rice and stir. Reduce heat to low and cook, covered, for 15-18 minutes. Remove rice from heat and let sit, covered, for an additional 5-10 minutes, or until rice is tender.

To make in rice cooker, place 2 scoops of rice in cooker, then add broth to appropriate fill line. Stir in Sriracha sauce, then cook according to manufacturer's instructions.

Uncover and fluff rice with a fork. Season with salt and pepper, to taste. Stir in green onions if desired.