Chipotle rice pilaf is a flavorful twist on a classic side dish! This rice makes a great base for burrito bowls or a tasty side dish for grilled meats, tacos, and any other Mexican-style dishes you like!
Hi everyone! How’s the first week of summer treating you?
It’s been HOT and humid here. Along with that hot and humid air came some nasty thunderstorms that mangled up my garden. Luckily, nothing was ruined and it has bounced back nicely.
Everything has been growing so well, but I have a problem. I don’t have any bees! Not one.
No bees = no pollination = no zucchini.
Solution? Hand pollination. Yep, just call me a bee 😂.
Hopefully my efforts are rewarded with zucchini and I’ll be able to bombard you with recipes! In the meantime, I’ll continue my pollination and hope the bees make their way to my garden.
You may have noticed by a lot of my recent recipes that I have an obsession with chipotle. The peppers, not the restaurant. I’ve never eaten at Chipotle. Call me crazy, but the method of ordering keeps me away. There’s just too many decisions! Does anyone else feel this way?
Chipotle peppers in adobo sauce are SO good. I just can’t get enough chipotle-flavored dishes. From potato salad to these cheesy fries and now this chipotle rice pilaf, it’s safe to say I’m completely obsessed.
This tasty rice dish starts out with a chipotle compound butter.
I have been using this butter in so many different ways that I’ve decided I need to do a post dedicated to chipotle compound butter. Stay tuned for that in the near future! In the meantime, make the butter and make this rice! I’ve made it 4 times already. 😁
It’s such a simple recipe, which makes it the perfect quick side for a multitude of dishes. We had it with this chicken, as the base for quite a few pulled pork burrito bowls, and just on it’s own. In fact, I have some in the fridge that I’ll be devouring very soon.
As I was saying… this recipe is super simple. I like to cook most of my rice dishes with the pilaf method. Basically, you just toast the rice with some sort of flavoring. In this case it’s chipotle butter and onions. Then, cook the rice in broth for added flavor – I like to do half water and half broth.
After about 15 minutes of simmering, the majority of the liquid will be absorbed. Turn the heat off and let the rice rest for 10 minutes. This allows the rest of the liquid to be adequately absorbed resulting in perfectly fluffy rice.
After the rice has rested, fluff the rice with a fork and add two more tablespoons of the butter and some cilantro. There you have it! Now, give it a taste and try not to eat the whole pot full. 😉
Have a fantastic weekend!
- 1 Stick Butter, softened
- 1 Chipotle Pepper with 2 Teaspoons of the Adobo Sauce
- 1 Clove Garlic
- 1 Tablespoon Fresh-Squeeze Orange Juice
- Salt & Pepper
- 3 Tablespoons Chipotle Compound Butter, divided
- 1 Small Onion, finely chopped
- 1 ½ Cups Jasmine Rice, rinsed well*
- 1 Cup Water
- 1 Cup Chicken Stock, or vegetable broth
- Salt & Pepper, to taste
- Fresh Chopped Cilantro, for garnish
- Combine the butter, chipotles and adobo, garlic, orange juice, and a pinch of salt and pepper into a mini food processor. Pulse until well combined. Reserve 3 tablespoons of the butter and wrap the rest of it up and store in the refrigerator.
- Melt 1 tablespoon of the chipotle compound butter and add the onion. Sauté the onion for about 3 minutes, or until soft and fragrant. Add in the rice and allow it to toast gently for about 1 minute.
- Pour in the water and chicken stock and season lightly with salt and pepper. Bring the mixture to a boil, cover, and reduce the heat to low.
- Allow the rice to simmer for 15 minutes, or until the majority of the liquid is absorbed. Turn the heat off and let the rice rest (still covered) for 10 minutes.
- Add the remaining 2 tablespoons of chipotle butter and fluff the rice with a fork, allowing the butter to melt and distribute through the rice.
- Top with fresh cilantro before serving.
- *This removes excess starch from the rice which helps it cook up fluffier and not gummy!