Monday, May 23, 2011

Chipotle-Tomato Rice

I was looking for ideas for a new side when I came across this recipe for Chipotle-Tomato Rice on the blog Oishii. Easy, flavorful, and it went perfectly with our chili-lime-garlic marinated pork chops.


  • 1 cup cooked rice
  • 1 TBS. canola oil
  • Half a white onion, chopped
  • 1 clove of garlic, chopped
  • 1 chipotle pepper in adobo sauce (or 1/2 tsp. chipotle powder); I used the pepper in adobo sauce, diced
  • 1/2 tsp. dried oregano; I used Mexican oregano
  • half of a 14 oz. can of diced tomatoes, with liquid
  • salt & pepper to taste
  • chopped cilantro, for garnish

  • In a large saute pan, heat the canola oil over medium high heat.
  • Cook the onion until translucent, about 4 minutes. Add the garlic and cook 1 minute more.
  • Stir in the chipotle and oregano.
  • Add the canned tomatoes with liquid. Reduce heat, and simmer until most of the liquid has evaporated, about 8 minutes.
  • Add the cooked rice, and stir until combined and heated through. Season to taste with salt & pepper and serve. Garnish with cilantro.

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