Total Time
Prep 10 mins
Cook 30 mins

This is a spicier variation of Spanish Rice I posted a couple of years ago. I did not have any onions or frozen peas and got creative with what I had available in my pantry. Great with just about any Mexican meal or eggs. Enjoy!


  1. Heat oil in pan.
  2. Add garlic and rice.
  3. Brown garlic and rice for a couple of minutes on high.
  4. Add bouillon cubes and water.
  5. Let boil for a minute or two.
  6. Add chipotle chili and adobo sauce.
  7. Stir everything.
  8. Cover pan with foil or pan lid.
  9. Turn burner to low.
  10. Let simmer for at least 20 minutes.
  11. You should not need to add anymore water, but if the rice has soaked up the previous water you can add more if it makes you feel better.