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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