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⇤ ← Revision 1 as of 2015-08-30 13:51:53
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← Revision 2 as of 2015-09-19 17:17:19 ⇥
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| CategoryRecipes ## Choose your category/categories and move to the above line: CategoryRecipesBreakfast, CategoryRecipesLunch, CategoryRecipesDinner, CategoryRecipesGrilling, CategoryRecipesBread, CategoryRecipesSoup, CategoryRecipesAppetizers, CategoryRecipesSidedishes, CategoryRecipesSauces, CategoryRecipesDrinks, CategoryRecipesDessert, CategoryRecipesOther, CategoryRecipesChristmas, CategoryRecipesThanksgiving |
CategoryRecipesSidedishes |
Recipe
Serves: 6
Contributor: Mike & Kate
Ingredients
- 3/4 cup canned crushed tomatoes
- 1/4 medium yellow onion
- 2 cloves garlic
- 4 canned chipotle chiles in adobo
- 1/2t ground cumin
- pinch of ground cloves
- 1T lime juice
- 1T vegetable oil
- I jalapeño, diced
- 1 cup uncooked rice
- 2 cups chicken broth
- Salt, to taste
Instructions
- Add tomatoes, onion,garlic, chipotle chiles, cumin, cloves and lime juice to a blender. Puree until a thick paste forms.
- Remove tomato puree from blender and measure. You should have about 1/2 cup.
- Heat the vegetable oil in a pot on medium low heat.
- Add the rice and sauté for 30 seconds.
- Add the tomato puree and cook for 1 minute, stirring constantly.
- Pur in the chicken broth and bring to a boil.
- Add the jalapeños, cover the pot and turn the heat down to low.
- Simmer for 20 minutes then turn off the heat and let it sit for 10 more minutes.
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholestorol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |