Spicy Spanish Rice
Spanish rice with poblano pepper and chipotle in adobo sauce.
Spicy Spanish Rice
Spanish rice with poblano pepper and chipotle in adobo sauce.
  • Keywordadobo sauce, poblano peppers, rice
Servings Prep Time
6people 20
Cook Time
30
Servings Prep Time
6people 20
Cook Time
30
Ingredients
  • 1tbsp olive oil
  • 1/2large yellow onion, chopped
  • 3cloves garlic, minced
  • 1 poblano pepperminced
  • 7oz can Chipotle in Adobo sauce
  • 115 oz fire roasted tomatoeschopped
  • 1cup white rice, uncooked
  • 2cups chicken stock
  • 1/2tsp sea salt
  • 1/4tsp black pepper
  • 2tbsp chopped cilantro
Instructions
  1. Drain the fire-roasted tomatoes and save the liquid. If whole, chop the tomatoes. Set both aside. Remove 2 of the chipotle peppers from the can. Slice them open and gently remove the seeds and discard them. Chop the peppers and set aside.
  2. Chop the onion and poblano pepper and saute in the oil in a deep saute pan until the onion is translucent. Add the garlic at the end for one minute.
  3. Add 1 cup of uncooked rice to the pan and saute while stirring constantly until the rice starts to brown. This method prevents the rice from getting sticky.
  4. Add enough chicken stock to the reserved tomato liquid until it measures 2 cups. Add this to the pan with the rest of the ingredients including 2 teaspoons of the adobo sauce from the can. For less heat omit this step, it will still be spicy! Bring to a boil, cover, and simmer until the rice has absorbed the liquid and is tender. About 30 minutes.