1 16 oz can of
crushed tomatoes Place chipotle pepper, adobo sauce and 1/4 cup of chicken stock in a blender and puree until thoroughly blended. In a medium size pot, heat crushed tomatoes, remaining chicken stock, chipotle pepper mixture and cumin to boiling. Stir in 2 cups of 5 minute rice. Remove from heat and let rice sit for 5 minutes. Fluff rice and serve.
Adjust heat of the rice by adjusting the quantity of
chipotle and adobo sauce used.
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