Chipotle Rice!

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by Nancy Newcomer

Happy post-Thanksgiving Week. Hope you all had a great holiday weekend and enjoyed family time and eating all that wonderful food! I’ve mentioned before how much I enjoy Mexican food a few days after Thanksgiving~ perhaps I crave spicy and exotic flavors after spending a few days eating American leftovers. On that note, I featured my recipe for  Turkey Soup with Pasilla Chiles in  Nancy’s Dish and from all your feedback, I am not alone in my love for spice!  “B2K Peep” Erin wrote and told me that she made my soup which complimented her brother Erik’s chipotle rice dish. I asked her if he would be willing to share his recipe  and he was kind enough to send it to me. It sounds de-LISH to me and I can’t wait to try it. Thanks to Erin & Erik ~ siblings who like to cook together. Their mama must have taught them both a thing or two :) Enjoy!
Erik’s Famous Arroz al Chipotle ~ Chipotle Rice!
1 cup white rice
2 cup tomato sauce
2 cups stock (can use water if not available)
2 cloves garlic, sliced thin
1/3 bunch cilantro, chopped
1 chipotle pepper (see notes)
Vegetable oil or lard
Frying pan with well-fitting lid
Chipotle peppers can be bought canned (Embasa or Herdez are two brands I can vouch for), actually called Chiles Chipotles en Adobo.  Embasa can be ordered from for those without access to a good bodeguita.  They keep forever when refrigerated and provide a wonderful smoky, spicy taste to almost anything.
Chop the garlic, cilantro and chipotle and fry them over a medium flame in oil or lard until the garlic begins to brown.  You should use enough oil to fry and coat the rice.   Remove them from the pan, then add your rice and fry, stirring to make sure it’s coated.  Once the rice begins to become translucent, add the tomato sauce and stock.   The proportions are 1:1:2 rice:tomato sauce:stock, or 3 cups liquid per cup of rice.
Stir gently on a medium flame until liquid begins to boil, then lower to a simmer and cover for 20-25 minutes.  It’s very important to not open the lid until you’re fairly certain that the liquid has completely cooked away.  Uncovering prematurely will cause the rice to be gummy (although no less delicious).  Salt should not be necessary.
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