Chipotle Spanish Rice
- Reviews 3
Ready In: 50 mins
Serves: 4
Ingredients
- 1 cup uncooked long grain rice
- 1 cup sweet onion, chopped
- 5 garlic cloves, minced
- 2 tablespoons olive oil
- 1 (14 1/2ounce) can muir glen diced fire-roasted tomatoes (include the juice)
- 1 3⁄4 cups chicken broth
- 2 canned chipotle chiles in adobo, finely minced (include 2 teaspoons adobo sauce)
- 1⁄4 cup sliced black olives, drained
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional)
Directions
- Heat oil on medium heat in a saucepan and add chopped onion and minced garlic.
- Cook until tender and slightly golden.
- Add rice, stir fry for about one minute.
- Stir in remaining ingredients. Bring to a boil, cover and simmer over low heat for about 20 minutes, or until the liquid is absorbed.
- Allow to sit undisturbed for 5 minutes.
- Fluff with a fork and serve garnished with cilantro leaves if using.
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