Rice and Corn with Chipotle Peppers
Elevate your weeknight dinners with this bold and vibrant Rice and Corn with Chipotle Peppers recipe! Bursting with smoky, spicy flavors from chipotle peppers in adobo sauce and fragrant spices like cumin and smoked paprika, this dish combines tender, fluffy long-grain rice with sweet pops of corn for the perfect balance of heat and sweetness. Cooked in vegetable broth for extra richness and finished with a zesty splash of lime juice and fresh cilantro, it's a sensational side dish or a hearty vegan main course. Ready in just 40 minutes, this one-pot wonder is easy to make and packed with wholesome, pantry-friendly ingredients. Ideal for lovers of Tex-Mex or anyone looking to spice up their mealtime routine, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 peppers, chopped chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1.5 cups frozen corn kernels
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 cup, chopped fresh cilantro
- 1 medium, juiced lime
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the rice and toast it for about 2 minutes, stirring constantly, until the grains are lightly golden.
Add the chopped chipotle peppers, adobo sauce, ground cumin, smoked paprika, salt, and black pepper. Stir to coat the rice evenly with the spices.
Pour the warm vegetable broth into the skillet. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes.
After 15 minutes, add the frozen corn kernels on top of the rice without stirring. Cover and cook for another 5-7 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and gently stir in the lime juice and chopped cilantro.
Taste and adjust seasonings if needed before serving.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 33.4 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2162 mg | 46% | |
*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.
