Hot & Spicy Red Rice

The Art Institute of Charlotte Junior chef Barrington Scott

Firecracker Hot & Spicy®

5 minutes

35 minutes

½ cup Firecracker Hot & Spicy®
1 ½ cups rice
3 cups water
2 tbsp. olive oil
2 tbsp. tomato paste
2 tsp. sriracha
1 tsp. butter
Dash of cajun seasoning
Dash of red pepper flakes
Salt and pepper to taste

Preheat oven to 325°. Blend Firecracker Hot & Spicy® mix until it becomes crumbs. Put stove on high heat and boil rice covered until water is gone, then immediately turn the stove down to low heat until rice is done. Once rice is done, uncover and let the rice cool down. Add the tomato paste, olive oil, salt, pepper, Cajun seasoning, Firecracker Hot & Spicy® mix and sriracha. Mix well until everything is evenly distributed. Take the bread and spread the butter, put the rice and bread in the oven just until the bread is light toasted and the rice is hot again.

Tags: Art Institute, cajun, fall recipe, Firecracker Hot & Spicy, recipe, rice, Sriracha

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