How to Cook Chipotle Rice
- 1). Rinse the rice and remove any debris. Drain the rice in a colander, shaking to remove as much water as possible. Lay a terry cloth dish towel on the counter. Spread the rice on the towel. Rub the rice with the ends of the towel to dry the rice. If you use prepackaged rice, this step may be skipped.
- 2). Heat the olive oil in a deep saute pan over medium heat. Add the dried rice. If you add wet rice it will sputter and the exterior of the rice grain start to gum up. Shake the pan to coat the rice with oil. When the rice is a light, golden color, add the onion and garlic. Saute until the onion is translucent. Add the cumin and ground black pepper.
- 3). Rinse the chipotles to remove any dust. You're not rehydrating the chipotles so get them in and out of the water quickly. Break or cut the stem end from the chipotle. You now have a choice of whether you want to serve the chipotles with the rice or remove the chipotle before serving. Slice the chipotle in half if you plan on removing it. Chop the chipotle in half-inch chunks if you're leaving it in for a deeper, spicier flavor.
- 4). Add the chipotles to the rice. Add 1 cup of tomato juice and 1 cup of water. Stir to blend the ingredients. Turn the heat on high until the liquid boils. Stir. Reduce the heat to low and cover. Stir the rice every few minutes and add additional tomato juice and water in equal proportions until the rice is done. It should take between 15 and 20 minutes.
- 5). Spread a cup of the chipotle rice on a dinner plate. Layer 1/2 cup of cooked pinto or black beans on the rice. Sprinkle shredded chicken over the beans. Top with shredded cheese. Work quickly so the heat of the rice and beans melts the cheese. Offer a side of salsa for extra heat and flavor.
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