Honey Chipotle Mexican Rice
Elevate your side-dish game with this vibrant Honey Chipotle Mexican Rice recipe, a spicy-sweet twist on a classic that’s sure to impress! Fluffy long-grain white rice is the star, toasted to perfection and simmered with bold flavors like smoky chipotle peppers in adobo sauce, zesty lime juice, and fragrant cumin. A hint of honey adds just the right touch of sweetness to balance the heat, while fresh cilantro ties it all together. This 35-minute recipe is easy to prepare and pairs beautifully with tacos, burrito bowls, or grilled meats, making it a versatile addition to your Mexican-inspired meals. Whether served as a hearty side or the foundation of a flavorful feast, this rice will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons vegetable oil
- 0.5 yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup chicken or vegetable stock
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the long-grain white rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Set aside to drain.
Heat the vegetable oil in a medium saucepan or skillet over medium heat.
Add the diced onion to the pan and sauté for 2-3 minutes, until softened and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant. Be careful not to let the garlic burn.
Add the rinsed rice to the pan and toast it for 2-3 minutes, stirring frequently, until the grains become slightly golden.
Reduce the heat slightly and stir in the tomato paste, chipotle peppers, honey, ground cumin, and paprika. Mix well to coat the rice in the seasonings.
Pour in the chicken or vegetable stock, then add the water, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pan with a tight-fitting lid and let the rice simmer for 18-20 minutes without lifting the lid.
After the cooking time, turn off the heat and let the rice sit, covered, for 5 minutes to finish steaming.
Fluff the rice gently with a fork, then stir in the chopped cilantro and lime juice.
Taste and adjust seasoning with additional salt or lime juice if needed.
Serve warm as a side dish or as the base for your favorite Mexican-inspired meals.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3270 mg | 142% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 24.8 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
