- Most Helpful
- Highest Rating
I love chipotle anything so wasn't disappointed with this rice. It had a nice smoky flavor, was spicy, but not hot. I wasn't sure what the 1 tablespoon chopped tomato sauce was so used tomato paste. Next time I will reduce the salt. Thank you for sharing the recipe. Made for Pick A Chef Spring '09.
This was pretty good. I used only 1/2 tsp of the adobo sauce to suit our tastes. I felt this could use a little more liquid as the rice was a little dry. I just used tomato sauce as I also wasn't sure what chopped tomato sauce was supposed to be. this paired really well with Chicken in Creamy Chipotle Sauce and we used some of the sauce from that recipe to pour over this rice. With a few tweaks, I would make this again. Gracias! Made for Epicurean Queens ZWT5: Family Picks.
We really liked this, but found it to be too hot for our taste. I used 1 tablespoon of pureed chiles and adobo sauce, and I think that was a bit too much. I also changed the directions a bit by sauteing all of the seasoning ingredients in the butter before adding the rice, which I let cook for about a minute in the seasonings to coat, then I added chicken stock instead of water. I found that all of the liquid was absorbed after about 10 minutes, but the rice wasn't tender, so I added a cup of water, and after 10 more minutes, the texture was perfect. I topped the finished rice with queso fresco, just like they do in mexican restaraunts. I'll make this again, but with a little less heat. Made for ZWT5 by one of the Cooks with Dirty Faces.