Mexican Rice

Serves 10 people | Cooks In 45 mins


  • 200g Long Grain Rice
  • 20g Vegetable Stock
  • 400ml Water
  • 15g Chef's Pass Peri Peri Hot Marinade
  • 45g Tinned Red Peppers
  • 80g Tinned Borlotti

Allergy information


Related Products


  1. Slurry the stock, Peri Peri and water together.
  2. Blend the red peppers and mix with other ingredients.
  3. Place in gastro tray/ovenproof dish or rice cooker.
  4. Cook at 180°C for 40 minutes.
  5. Season with salt & pepper.