Spicy Chipotle Mexican Rice
A bold version of red rice using chipotle peppers in adobo for a smoky kick.
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Ingredients
- 2 cups Long-grain white rice
- 3 tablespoons Vegetable oil
- 4 cups Chicken or vegetable broth
- 8 ounces Tomato sauce
- 2 tablespoons Chipotle peppers in adobo sauce, minced
- 1/2 cup White onion, finely diced
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 1/2 teaspoons Salt
- 1/4 cup Fresh cilantro, chopped(optional)
- 1 tablespoon Lime juice(optional)
Instructions
- 1
Rinse the rice in a fine-mesh strainer under cold water until the water runs clear, then drain thoroughly.
- 2
In a large skillet or pot, heat the vegetable oil over medium-high heat and add the rice.
- 3
Sauté the rice for 5-7 minutes, stirring frequently, until it turns a light golden brown and smells nutty.
- 4
Stir in the diced onion and cook for 2 minutes, then add the garlic, cumin, and minced chipotle peppers, cooking for 1 more minute.
- 5
Pour in the tomato sauce and broth, then add the salt; stir once to combine and bring the mixture to a boil.
- 6
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes without lifting the lid.
- 7
Remove from heat and let the rice sit, covered, for 5-10 minutes to allow the steam to finish the cooking process.
- 8
Fluff the rice gently with a fork, stir in the lime juice and cilantro if using, and serve warm.
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