Spicy Chili Chipotle Rice

Name: Spicy Chili Chipotle Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 cups, 4-6 serving(s)
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

Submitted by Jamilahs_Kitchen

"I like to spice up my turkey burgers. Trying these flavors together worked well"

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Ready In:: 30mins
Ingredients:: 10
Yields:: 2 cups
Serves:: 4-6

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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.

Susie D
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.

Scarlett516
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.

IngridH

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.

IngridH

RECIPE SUBMITTED BY

Jamilahs_Kitchen

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