I love adding different levels of heat to my dishes, it brings more flavor to the meal. Adobo is a staple seasoning in Spanish cooking but when combined with chipotle peppers, it’s a game changer!
- 2 cups jasmine rice or long grain white rice (washed and drained)
- 3 cups water
- 1TSP salt
- 1TSP cumin
- 1TSP paprika
- 1TBSP chicken bouillon
- I 7oz can of chipotle peppers in adobo
- 2 Roma tomato’s halved
- 1 jalapeño pepper halved
- 1 medium onion quartered
- 3 cloves of garlic or 1 1/2 TBSP garlic powder
- In a food processor blender add your chipotle peppers in adobo, medium onion, Roma tomatoes, garlic, jalapeño, and a splash of water. Blend well and set aside.
- In a large caldero or dutch oven heat 4TBSP olive oil, and add your rice. Cook the rice until slightly toasted.
- Add your chipotle mixture and spices to the rices and mix well, let this simmer for about 3 minutes. Add 4 cups water and bring to a boil. Once the rise has begun to boil, cover the pot with a piece of aluminum foil, place the lid on top and lower the heat on your stove. Let the rice cook for 30-40 minutes. Try not to open the lid.
- Do not mix your rice before serving, just scoop it out with your spoon and serve!
- My family and I enjoy spicier dishes but you can choose to mellow out the heat level by blending the chipotle peppers in adobo sauce first and setting some aside before adding the rest of your vegetables.
- You can use any rice you prefer but I use jasmine rice because I enjoy its flavor.
- If you do not have fresh tomatoes you can also use canned chopped tomatoes.