Rounding out my meal of Caramelized Chipotle Chicken and Classic Calabacitas (say that 3 times fast) is a side of rice. Like the calabacitas, it was found, conveniently, in my copy of The Border Cookbook.
Mexican Red Rice
adapted from The Border Cookbook
click to print
2 tbsp peanut oil
1 medium onion, minced
2 garlic cloves, minced
1 c uncooked rice
2 small Roma tomatoes, chopped
2 c chicken stock
2 tsp chipotle chile powder
3/4 tsp salt
Warm the peanut oil over medium heat in a medium saucepan.
Saute onion and garlic until softened, about 4 minutes.
Add the rice and tomatoes; saute another couple of minutes, stirring to coat the rice.
Add the stock, chile powder, and salt, and bring to a boil.
Reduce to a simmer, cover, and cook 15-18 minutes or until all the liquid is absorbed.
Remove the pan from heat and let the rice steam covered for 5-10 minutes.
Fluff the rice with a fork and serve while warm.
I'm glad I cut the chile powder down to two teaspoons from a tablespoon because this rice is freakin' spicy! It's been a long time since I used chipotle chile powder; I don't remember it being so potent.
The rice turned out a little bit wet which was surprising at first. Then I thought of the reasons why that would be: my stock measurement was off and it was still partially frozen. Plus I measured the rice quantity before washing it, so some (not a lot!) was likely lost there. And maybe the rice should've gone into a raging boil before covering/simmering. The grains are uniformly cooked through though and still held their shape when fluffed so not a total fail. It sure is spicy!
- peanut oil: $0.22
- onion: $0.30
- garlic cloves: $0.14
- rice: $0.50
- Roma tomatoes: $0.50