Spicy Chipotle Mexican Rice

Ingredients

• 2 cups Long-grain white rice
• 3 tablespoons Vegetable oil
• 4 cups Chicken or vegetable broth
• 8 ounces Tomato sauce
• 2 tablespoons Chipotle peppers in adobo sauce, minced
• 0.5 cup White onion, finely diced
• 3 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 1.5 teaspoons Salt
• 0.25 cup Fresh cilantro, chopped(optional)
• 1 tablespoon Lime juice(optional)

Instructions

1. 1

   Rinse the rice in a fine-mesh strainer under cold water until the water runs clear, then drain thoroughly.

2. 2

   In a large skillet or pot, heat the vegetable oil over medium-high heat and add the rice.

3. 3

   Sauté the rice for 5-7 minutes, stirring frequently, until it turns a light golden brown and smells nutty.

4. 4

   Stir in the diced onion and cook for 2 minutes, then add the garlic, cumin, and minced chipotle peppers, cooking for 1 more minute.

5. 5

   Pour in the tomato sauce and broth, then add the salt; stir once to combine and bring the mixture to a boil.

6. 6

   Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes without lifting the lid.

7. 7

   Remove from heat and let the rice sit, covered, for 5-10 minutes to allow the steam to finish the cooking process.

8. 8

   Fluff the rice gently with a fork, stir in the lime juice and cilantro if using, and serve warm.