Prepare to embark on a culinary journey that will transport you straight to the vibrant streets of Spain with this mouthwatering Spanish Tomato Rice with Smoked Chipotle. Imagine a dish that combines the rich, smoky heat of chipotle peppers with the comforting warmth of perfectly cooked rice, creating a symphony of flavors that will make your dinner table come alive. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to deliver an explosion of taste that will leave you craving more with every single bite!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 smoked chipotle pepper, chopped
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 1 cup of long-grain rice, 2 cups of vegetable broth, 1 can of diced tomatoes, 1 chopped onion, 2 minced cloves of garlic, 1 chopped smoked chipotle pepper, 1 teaspoon of paprika, salt and pepper to taste, and fresh cilantro for garnish.
- In a medium saucepan, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden.
- Add the minced garlic to the pan and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, stir in the smoked chipotle pepper and paprika, allowing the spices to toast slightly in the oil for about 1 minute. This will enhance their flavors.
- Pour in the can of diced tomatoes (with their juices) and the vegetable broth, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Once the liquid is simmering, add the long-grain rice to the pot. Stir well to ensure the rice is evenly distributed in the liquid.
- Season the mixture with salt and pepper to taste. Be mindful that the broth may already contain salt, so adjust accordingly.
- Cover the saucepan with a lid and reduce the heat to low. Allow the rice to cook for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid too often, as this can disrupt the cooking process.
- Once the rice is cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffy.
- After resting, fluff the rice gently with a fork. Taste and adjust seasoning if necessary.
- To serve, spoon the Spanish tomato rice into bowls and garnish with freshly chopped cilantro. Enjoy your delicious meal!
Tips
- Rice Selection Matters: Use long-grain rice for the best texture and to prevent the dish from becoming too sticky.
- Toasting Spices is Key: Take your time when sautéing the chipotle and paprika to release their full flavor potential.
- Liquid Ratio is Crucial: Stick to the 2:1 broth to rice ratio for perfectly cooked, fluffy rice.
- Low and Slow Cooking: Keep the heat low and resist the urge to lift the lid too often while the rice is cooking.
- Resting Time is Essential: Allow the rice to sit covered for 5 minutes after cooking to achieve the perfect fluffy texture.
- Fresh Garnish Makes a Difference: The cilantro isn't just for looks - it adds a fresh, bright flavor that complements the smoky rice.
- Customize Your Heat: Adjust the amount of chipotle pepper to match your spice tolerance - more for heat lovers, less for those who prefer a milder flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 42g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
