Spicy Chipotle in Adobo Rice

After making Chetna Makan’s Lemon Rice which was super flavorful and came out perfectly cooked and fluffy in about 15 minutes, I haven’t made rice any other way since. I used her technique but the flavors are different and I also lowered the amount of liquid she used in the original recipe since she uses split lentils as well as the rice. This rice has a great kick to it, if you like spicy, this is the rice for you!

Recipe by Tierney Larson, inspired by Chetna Makan’s recipe for Lemon Rice from “Chai, Chaat and Chutney”

Ingredients:

1 tbl neutral oil such as sunflower or grape seed

6 scallions, sliced thinly and separate the white and light green parts from the dark green tops

2 chipotles in adobo, minced plus 2 tsp of the adobo sauce

1 garlic clove, peeled and minced or grated

400g (2 cups) basmati rice, rinsed and drained

2 1/4 tsp Diamond kosher salt (if using Morton’s kosher, use 1 tsp plus a pinch)

800ml (3 1/3 cups) boiling water

1/4 cup of hazelnuts, toasted and chopped

a handful of cilantro leaves and tender stems, chopped for garnish

Ok so…

Heat a medium sized sauté pan over medium high heat. Add the oil, when it shimmers, add the scallion white and light green parts, and the chopped chipotles. Stir and sauté for about a minute. Then add 2 tsp of adobo sauce, along with the garlic and let cook until fragrant, about 30 seconds.

Add in the drained rice and salt and stir to coat in the chiles and oil. Add the boiling water and then cover the pan and turn the heat to low. Let the rice cook for 12 minutes, or until the liquid is absorbed and the rice is fully cooked. Uncover and fluff then top with the cilantro and chopped hazelnuts.

That’s it! Enjoy!