Mexican Rice

Serves 10 people | Cooks In 45 mins

Ingredients

  • 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

Gluten

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Method

  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.