McCormick cayenne pepper is a pantry staple that delivers consistent, straightforward heat to countless dishes. Made from dried and ground red cayenne chili peppers, it adds a bright, pungent spiciness without altering the core flavor of your food. This guide covers how to use it effectively, offers a simple way to make your own cayenne powder, and answers common questions about heat levels, substitutions, and storage.
Ingredients
- 1 tablespoon (7 g) McCormick cayenne pepper (adjust for heat preference)
- 2 tablespoons (30 ml) olive oil
- 1 medium onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- 1 (15 oz / 425 g) can diced tomatoes, with juices
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup (185 g) long-grain rice, uncooked
- 2 cups (475 ml) vegetable broth or water
- 1 teaspoon (6 g) salt, plus more to taste
- Fresh lime wedges, for serving
- Chopped cilantro, for garnish (optional)
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the minced garlic, McCormick cayenne pepper, ground cumin, and smoked paprika. Stir constantly for 30 seconds until fragrant. Be careful not to burn the spices.
- Add the diced tomatoes with their juices, the drained black beans, and the uncooked rice. Stir to combine.
- Pour in the vegetable broth or water and add the salt. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer gently for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork. Taste and adjust seasoning with more salt if needed.
- Serve hot with fresh lime wedges and a sprinkle of chopped cilantro if desired.
Tips
- Heat control: McCormick cayenne pepper is moderately hot (about 30,000-50,000 Scoville Heat Units). Start with 1 teaspoon and add more to taste. Remember, the heat intensifies as the dish sits.
- Substitution: If you don’t have cayenne, you can substitute an equal amount of ancho chili powder for a milder, smokier flavor, or use 1/4 teaspoon of chipotle powder for a smoky kick. For a similar heat level, use 1 teaspoon of crushed red pepper flakes.
- Storage: Keep McCormick cayenne pepper in a cool, dark, dry place, tightly sealed. It will maintain its best quality for about 2-3 years, but its potency will gradually diminish. To check if it’s still good, smell it—it should smell pungent and slightly fruity.
- Common mistake: Adding cayenne directly to hot oil can cause it to burn and become bitter. Always add it with other spices and a liquid, like the tomatoes or broth, to temper the heat.
Serving Suggestions
This spicy rice and bean dish works beautifully as a main course with a side of grilled vegetables or a simple green salad. It also makes an excellent filling for burritos, tacos, or stuffed bell peppers. For a heartier meal, top with a fried egg or serve alongside grilled chicken or fish.
Variations
- Add protein: Stir in 1 cup (about 150 g) of cooked, shredded chicken or ground beef after the rice is cooked.
- Make it creamy: Stir in 1/2 cup (120 ml) of sour cream or Greek yogurt just before serving for a creamy, cooling contrast.
- Vegetable boost: Add 1 cup (150 g) of frozen corn or diced bell peppers along with the rice for extra sweetness and texture.
- Use different beans: Swap black beans for pinto beans, kidney beans, or chickpeas.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. The dish will keep for up to 4 days in the refrigerator. To reheat, place a portion in a saucepan with a splash of water or broth, cover, and heat over medium-low, stirring occasionally, until warmed through (about 5-7 minutes). You can also microwave individual portions on high for 1-2 minutes, stirring halfway. If the mixture seems dry, add a little extra liquid. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
How hot is McCormick cayenne pepper compared to other chili powders? Cayenne is significantly hotter than standard chili powder (which is a blend) and about twice as hot as paprika. It’s comparable to crushed red pepper flakes in heat, though cayenne is more finely ground and distributes more evenly.
Can I use cayenne pepper in baking? Yes, cayenne is often used in sweet-savory baked goods like chocolate cakes, brownies, or cornbread. A small pinch (1/8 to 1/4 teaspoon) adds a subtle warmth that complements chocolate and corn flavors without making the baked item spicy.
What’s the difference between cayenne pepper and chili powder? Cayenne is a single-ingredient spice made from ground cayenne chilies. Chili powder is a blend of ground chilies (often ancho or New Mexico) along with cumin, oregano, garlic, and other spices. They are not direct substitutes in most recipes; use cayenne for pure heat and chili powder for a more complex flavor.
Is cayenne pepper good for you? Cayenne contains capsaicin, which is responsible for its heat and has been studied for its potential benefits in pain relief and metabolism. However, this article focuses on culinary use, and any health claims should be discussed with a healthcare provider.
How can I reduce the heat if I added too much cayenne? To tame an overly spicy dish, add dairy (milk, yogurt, sour cream, or coconut milk), a spoonful of sugar or honey, or an acid like lemon juice or vinegar. Starchy ingredients like potatoes or rice can also help absorb some of the heat. Adding more of the non-spicy base ingredients will dilute the overall spiciness.
Does cayenne pepper expire? It doesn’t spoil in a way that makes you sick, but it does lose its potency over time. For the best flavor, use it within 2-3 years of purchase. To test freshness, rub a little between your fingers—it should be fragrant and slightly oily.
Related
- Sauerkraut Jar Fermenting: A Simple Small-Batch Guide
- Top Fermenting Yeast: How to Use It for Ale
- Vegetable Fermenting Kit: Make Crisp Fermented Vegetables
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).