Honey Chipotle Mexican Rice

"Slightly sweet and spicy rice to serve with any Mexican meal."
 
Honey Chipotle Mexican Rice created by Bonnie G #2
Ready In:
40mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • In a small saucepan, bring chile, tomatoes, water, onion, garlic, salt and red pepper to a boil for 2 minutes, then reduce to a simmer. Cook, slowly, covered for 15 minutes.
  • Puree mixture in a blender (or use an immersion blender) until smooth. Stir in the honey and vinegar. You can make this ahead and refrigerate for a couple of days if needed. NOTE: You will need exactly 1 cup of the puree for the rice.
  • Remove ribs and seeds from jalapenos and discard. Mince flesh and set aside.
  • Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.
  • Heat oil in a large skillet or saute pan over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 5 minutes.
  • Reduce heat to medium, add garlic and minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
  • Stir in broth, pureed mixture, and salt. Stirring frequently,continue cooking for 5 minutes or until rice is cooked through and the liquid has been absorbed, If the rice looks too dry before it is cooked through, add more puree or stock or plain water by tablespoonfuls to reach desired consistency.

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  1. Bonnie G #2
    DH was worried when I picked this recipe as he was afraid it'd be to sweet, well; he's now a convert. Made as directed with the one exception of using basmati rice instead of instant, that increased the cooking time, and had to add about an extra 1/4 cup of broth, but no other changes and so glad as the flavors are great and defiantly NOT to sweet, went perfect with our Mexican Themed dinner
     
  2. Bonnie G #2
    DH was worried when I picked this recipe as he was afraid it'd be to sweet, well; he's now a convert. Made as directed with the one exception of using basmati rice instead of instant, that increased the cooking time, and had to add about an extra 1/4 cup of broth, but no other changes and so glad as the flavors are great and defiantly NOT to sweet, went perfect with our Mexican Themed dinner
     
  3. Bonnie G #2
    Honey Chipotle Mexican Rice Created by Bonnie G #2
  4. 932ninja
    Great flavors! I thought I was being wise by using all of the puree and dumping everything in my rice cooker.... one cup of broth (as recipe stated) and 3 cycles later, it was amazing! I didn't do the jalapeno because I was out, but the chipotle gave great spice alone! Thanks!
     
  5. Sharon123
    I had a leftover blend of brown rice, barley, and quinoa, so used that. I loved the sweet hot flavors! This made a nice lunch. Thanks! Made for the Food.Commandos for ZWT 2011-South America.
     

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