Red Chile Rice

Yields 4-6

Red Chile Rice

This Red Chile Rice is the perfect Tex-Mex side. Rice is blended with a tomato chipotle puree and once you see how easy it is to make, you won't buy the prepackaged again!

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients

• 1 cup of fire roasted tomatoes, drained
• 1/2 small Vidalia onion, chopped
• 2 cloves of garlic, smashed
• 1/2 – 1 teaspoon of chipotle puree
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• Pinch of ground cloves
• Zest and juice of half a lime
• 1 tablespoon of olive oil
• 1 cup uncooked basmati rice
• 2 cups of low sodium chicken broth
• Salt, to taste

Instructions

1. In a blender or food processor, add the fire roasted tomatoes, onion, garlic, chipotle puree, cumin, paprika, cloves, and lime juice. Blend until you have a thick paste which should be about a 1/2 cup of liquid.
2. In a heavy bottomed pot, heat up the oil over medium heat. Add the rice and toast for a bit.
3. Add the tomato chile puree and stir for another minute or so.
4. Pour in the chicken broth and bring the mixture to a boil.
5. When it boils, cover, reduce the heat to low and let it simmer for about 20 minutes.
6. After 20 minutes, turn off the heat and let it sit for another 10 minutes.
7. Stir the rice, making sure that any tomato chile puree that might have risen to the top is fully incorporated and add salt to taste.
8. Enjoy!

Nutrition

Calories

945 cal

Fat

14 g

Carbs

173 g

Protein

23 g

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