chipotle tomato rice

Whenever Tom and I don’t have any dinner inspiration, we make fajitas. They’re quick, easy, and relatively healthy. We also have a ton of rice in the pantry, and I am not a fan of plain rice at all, so I found a little something to jazz it up and go with our fajitas.

from Good Eats n’ Sweet Treats
2 cups cooked rice
2 tbs extra virgin olive oil
1 white onion, chopped
2 cloves garlic, chopped
2 chipotle peppers in adobo sauce
1 tsp dried oregano
1 14 oz can diced tomatoes, with all the liquid
salt & pepper

1. In a frying pan, over medium high heat, heat oil. Drop in onion and cook until translucent. Add the garlic and cook one minute more. Stir in chipotle and oregano.

2. Add tomatoes. Reduce the heat and simmer until about half of the liquid has evaporated. It takes around 8 minutes.

3. Add the cooked rice, and stir until heated through. Salt and pepper to taste.

Enjoy with fajitas or other tex/mex dish!

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