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.

Ingredients

• 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

Directions

• 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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