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.


  • 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



  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Remove from the oven and let sit covered for 5 minutes. Uncover and fluff with a fork.