Spicy Chili Chipotle Rice
Ignite your taste buds with this bold and flavorful Spicy Chili Chipotle Rice recipe! Perfectly cooked long-grain white rice is infused with the smoky heat of chipotle peppers in adobo sauce, complemented by a medley of aromatic spices like cumin, smoked paprika, and chili powder. A hint of tomato paste adds richness, while sautéed onions and garlic lay the savory foundation. A splash of lime juice brightens the dish, and optional black beans make it even heartier. Quick and easy to prepare in just 35 minutes, this zesty side dish is ideal for Taco Tuesday, burrito bowls, or as a spicy standalone meal. Garnish with fresh cilantro for a vibrant finish!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 whole chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce (from chipotle can)
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 tablespoons tomato paste
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 cup black beans (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and 1/2 teaspoon of salt. Cover with a lid, reduce the heat to low, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork. Set aside.
While the rice is cooking, prepare the chipotle mixture. Finely chop the chipotle peppers and set them aside. Reserve 2 tablespoons of adobo sauce from the can.
Heat 1 tablespoon of vegetable oil in a large skillet or sauté pan over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Add the minced garlic, cumin powder, smoked paprika, and chili powder to the skillet. Stir for 1 minute until fragrant.
Stir in the tomato paste, chopped chipotle peppers, and adobo sauce. Cook for 1-2 minutes, allowing the flavors to meld.
Add the cooked rice to the skillet and mix well to coat every grain with the chipotle and spice mixture.
If using black beans, add them now and stir until heated through.
Finish with a squeeze of lime juice and taste for seasoning. Adjust with more salt if needed.
Serve the Spicy Chili Chipotle Rice hot, garnished with fresh cilantro. Enjoy!
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 9.2 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1129 mg | 24% | |
*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.
