Chipotle Rice

In my quest to make chipotle shrimp tacos I began pondering on a side dish.  Not wanting traditional Mexican rice, I began tossing items into the pan and what came about was a chipotle infused rice which was delicious (if I may say so myself)! This yummy concoction has amazing flavor!


  • 1-2 cups white rice (adjust according to how many you’re serving)
  • 1 ½ cups water & 2 cups chicken broth (adjust as stated above)
  • 1-2 chipotle chiles in adobo sauce chopped
  • 1-2 tbsp jalapeño juice (from the jar of pickled jalapeños)
  • ¼ onions finely diced
  • 1-2 cloves garlic finely diced
  • 2 tbsp olive oil
  • 1-2 tbsp smoked chipotle hot sauce (I use Tabasco)
  • 1-2 tsp Garlic powder
  • Salt & Pepper to taste
  • 3 sprigs of cilantro


In a medium sauce pan, add the olive oil and onions and cook until onions are translucent, then add the garlic and chipotle chiles.  You may add more than one chile; it all depends on your tolerance of heat.  Stir everything and cook for roughly 3 minutes (enough time for flavors to come together).  While the mixture is cooking place the rice in a bowl and rinse with cold water 2-3 times.  Add a 2 spoonfuls (cooking spoon) of rice into the pan and move it around for about 1 minute (be careful because the water on the rice will cause the oil to jump at you). Then add the remaining rice and do the same. Do this for about 3-5 minutes. You’re now ready to add your broth and water.  

Add the water, cilantro sprigs, and jalapeño juice and bring it to a boil.  Allow enough water to evaporate so that you see air/water bubbles coming through. Once the water is almost fully evaporated place a lid on the pan, it must fit tightly. The steam inside is necessary to cook the rice all the way through. Turn the heat to medium-low and cook for about 20 minutes.

Once the rice is done, remove the lid and the cilantro and fluff with a fork. You can leave the cilantro in if you enjoy eating it, otherwise someone may get a large piece of cilantro on their scoop.  Serve and enjoy! 


Side Talk: The standard ratio of water to rice is double the water to rice.  I allow most of my water to evaporate before I lower the heat and cover.  The rice comes out fluffy!


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