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!