Spicy Chili Chipotle Rice
"I like to spice up my turkey burgers. Trying these flavors together worked well"
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
2 cups
- Serves:
- 4-6
ingredients
- 1 chipotle chile in adobo
- 1 tablespoon chipotle adobo sauce
- 2 teaspoons chili seasoning mix
- 1⁄2 teaspoon sea salt
- 1 tablespoon Worcestershire sauce
- 1⁄2 tablespoon deli-style prepared mustard
- 1 tablespoon chopped tomato sauce
- 1 cup jasmine rice
- 1 1⁄2 cups water
- 1 tablespoon butter or 1 tablespoon olive oil
directions
- chop up chipotle chilie.
- combine all ingridents
- bring to a boil.
- cover and simmer on lowest heat.
- remove 20 to 25mins.
- fluff rice to serve.
Questions & Replies
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Reviews
-
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 Recipe#333133 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.
Tweaks
-
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.
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