Tulo

Chipotle Rice Recipe

Toasting the rice in oil before adding liquid keeps each grain separate instead of gummy, while blending chipotle peppers and their adobo sauce right into the cooking liquid means the smoky heat gets absorbed into every grain instead of just sitting on top.

Prep
10 min
Cook
25 min
Total
35 min
Servings
6

Ingredients

Servings6
  • 1 1/2 cups long-grain white rice
  • 2 peppers chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce (from the can)
  • 2 1/2 cups chicken broth or vegetable broth
  • 2 tablespoons vegetable oil or neutral oil
  • 1/2 cup white onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon lime juice
  • 1/4 cup cilantro, chopped
  • 3/4 teaspoon salt

Nutrition per serving

Calories
229
Protein
4g
Carbs
40g
Fat
5g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a blender or food processor, combine the broth, chipotle peppers, adobo sauce, and tomato paste. Blend until smooth and set aside.
  2. 2Rinse the rice under cold water in a fine-mesh strainer until the water runs mostly clear, then drain well.
  3. 3Heat the oil in a medium saucepan with a tight-fitting lid over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes until softened.
  4. 4Add the garlic and cook for 30 seconds until fragrant.
  5. 5Add the drained rice and stir constantly for 2-3 minutes, until the grains look chalky and slightly translucent at the edges and smell lightly toasted.
  6. 6Pour in the blended chipotle broth and add the salt. Stir once, bring to a boil, then reduce the heat to low and cover tightly.
  7. 7Simmer undisturbed for 18-20 minutes, until the liquid is fully absorbed and small steam holes appear across the surface.
  8. 8Remove from the heat and let the covered rice rest for 5 minutes without lifting the lid.
  9. 9Fluff the rice with a fork, then stir in the lime juice and cilantro before serving.

Tips & variations

  • Rinsing the rice before cooking removes surface starch that would otherwise make the finished rice gummy; skip this step only if using a rice labeled 'no-rinse.'
  • For a milder version, use just 1 chipotle pepper and 2 teaspoons of adobo sauce instead of the full amount, the peppers themselves carry most of the heat.
  • Stir in a cup of cooked black beans or corn kernels during the last 5 minutes of the rest for a heartier side dish.
  • Swap the broth for the liquid from a can of fire-roasted tomatoes plus water for a slightly sweeter, more tomato-forward version.

Storage & reheating

Store cooled rice in an airtight container in the refrigerator for up to 4 days. Reheat in a covered skillet over low heat with a splash of broth or water, stirring occasionally, or microwave covered with a damp paper towel until heated through. The rice also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • A rice cooker works well for this recipe: saute the aromatics and toast the rice in a separate pan first, then transfer everything, including the blended chipotle liquid, into the rice cooker and run it on the standard white rice setting.
  • Leftover adobo sauce and extra chipotle peppers freeze well in small portions in an ice cube tray, so opening a whole can isn't wasted on one recipe.

FAQ

Is chipotle rice very spicy?

With 2 peppers it has a moderate, smoky heat rather than a sharp burn, since blending the peppers with a full pot of broth and rice dilutes the capsaicin. Reduce to 1 pepper for a milder side dish.

Can I use brown rice instead of white rice?

Yes, but brown rice needs roughly 45 minutes of simmering and about 3 cups of the blended broth per 1.5 cups of rice, since the bran layer slows water absorption.

What can I serve chipotle rice with?

It works as the base for burrito bowls, a side for grilled chicken or steak, or a filling for burritos and stuffed peppers alongside beans and salsa.

Why is my rice mushy or sticking together?

This usually means too much liquid was used relative to the rice, or the lid was lifted during simmering and let too much steam escape unevenly. Stick to the 1:1.7 rice-to-liquid ratio used here and keep the pot covered the whole time.

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