spanish rice with poblano pepper

Spicy Spanish Rice

spanish rice with poblano pepper

I’ve tried many recipes for Spanish rice and I’ve found that none of them have the heat that I prefer, so I created my own recipe. I added Chipotle in Adobo Sauce for its spiciness and smoky flavor and chopped poblano pepper.

It’s super delicious, easy to make, and a great accompaniment to any meal. I served it alongside chicken tacos.

I suggest preparing all the ingredients before you get started.

Yum

Spicy Spanish Rice
Print Recipe
Spanish rice with poblano pepper and chipotle in adobo sauce.
  • Keywordadobo sauce, poblano peppers, rice
Servings Prep Time
6 people 20
Cook Time
30
Servings Prep Time
6 people 20
Cook Time
30
Spicy Spanish Rice
Print Recipe
Spanish rice with poblano pepper and chipotle in adobo sauce.
  • Keywordadobo sauce, poblano peppers, rice
Servings Prep Time
6 people 20
Cook Time
30
Servings Prep Time
6 people 20
Cook Time
30
Ingredients
  • 1 tbsp olive oil
  • 1/2 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 poblano pepper minced
  • 7 oz can Chipotle in Adobo sauce
  • 1 15 oz fire roasted tomatoes chopped
  • 1 cup white rice, uncooked
  • 2 cups chicken stock
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp 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.

 

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