Red Chili Rice
Check out this Red Rice recipe that is bursting with flavor, thanks to just the right amount of Marshall’s Red Chili Lime sauce.
Ingredients
- 1 1/3 cup jasmine rice
- 1 teaspoon cumin seeds
- 1 can Mexican beer
- 1 cup water
- ½ cup Red Chili Lime sauce
- 1 roma tomato, diced
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 1 teaspoon chopped garlic
- 1 teaspoon annatto powder
- 1 bay leaf
Instructions
- Preheat the oven to 350 degrees F.
- In a large dutch oven over medium high heat toast the rice and cumin, shaking every 30 seconds for about 3-5 minutes, until fragrant and slightly golden. Add the beer, water, sauce, tomato, salt, oil, garlic, annatto, and bay leaf- stir until combine. Cover, and place the pot into the oven, and cook for 40 minutes, until the liquid is absorbed and the rice is tender.
- Remove from the oven and let sit covered for 5 minutes. Uncover and fluff with a fork.