Chipotle Tomato Rice


Looking for the perfect side dish for tacos or other Mexican fare? So was I. So I found this recipe for Mexican Red Beans & Rice, but omitted the beans because I didn’t have them. I also added some more chipotle pepper than called for to make it extra smokin.’ Adapted from the 12 Best Foods Cookbook.

1 cup cooked rice
1 TBS. canola oil

half a white onion, chopped
1 clove of garlic, chopped

1 chipotle pepper in adobo sauce (or 1/2 tsp. chipotle powder)

1/2 tsp. dried oregano

half of a 14 oz. can of diced tomatoes, with liquid

salt & pepper to taste
chopped cilantro, for garnish

  • Prepare the rice by combining 1/3 cup uncooked rice with 1 cup of water in a rice cooker or in a sauce pan (adjust ratio according to type of rice and/or directions for rice cooker). When done, set aside.
  • In a frying pan, heat the canola oil over medium high heat. Cook the onion until translucent, about 4 minutes. Add the garlic and cook 1 minute more.
  • Stir in the chipotle and oregano.
  • Add the canned tomatoes with liquid, reduce heat, and simmer until some of the liquid has evaporated, about 8 minutes.
  • Add the cooked rice, and stir until combined and heated through. Season to taste with salt & pepper and serve. Garnish with some fresh chopped cilantro if you have some (In Japan I didn’t, but now I do! Hurray!)

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