This simple rice pilaf is perfect with most any Mexican food and is great as a side for beef and chicken. Chipotle peppers give it a smokey kick but it is not too hot for those that can’t take the heat. Use shallots if you want, and water instead of the chicken broth to keep it vegan!
Serves: 4 to 6
Prep Time: 5 minutes
Total Time: 45 minutes
1/4 cup avocado oil or vegetable oil
1/2 cup minced white or yellow onion
1 1/2 teaspoon kosher salt or 3/4 teaspoon table salt
1 1/2 cups long grain white rice, rinsed and drained
2 1/2 cups reduced sodium chicken broth or water
1 to 2 Tablespoons chipotle pepper in adobo sauce, chopped fine
2 Tablespoons minced fresh cilantro
4 green onions, sliced thin
1. Saute Onion: In a large saucepan over medium-high heat, add oil and heat until shimmering but not smoking. Add onion and salt and stir to combine. Cook until onion is soft, about 5 minutes, stirring often.
2. Saute Rice: Stir drained rice into saucepan. Cook rice stirring often, until the edges of the rice begin to change color and become opaque, about 3 more minutes.
3. Add Broth & Chipotle: Add chicken broth or water and chipotle pepper to saucepan and stir well to combine. Bring to a boil. When liquid comes to a boil, cover and reduce heat to a low simmer.
4. Cook Rice: Cook rice until it is tender and all water has been absorbed, about 20 minutes, stirring once about half way through the cooking time.
5. Finish Rice: Remove rice from heat. Let rest 10 minutes, covered. Just prior to serving, stir rice, add cilantro and green onions and stir again to combine. Serve and enjoy!
