Description

This Chipotle Tomato Rice recipe is smoky, spicy, healthy, and vegan! Made with whole grain brown rice, it’s gluten-free, easy to make, and packed with flavor.

Ingredients

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1 tablespoon extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 ½ cups medium or long grain brown rice, uncooked
1 (14.5-ounce) can fire-roasted, diced tomatoes, with juice
3 cups vegetable broth
1/4 – 1/2 teaspoon chipotle powder or seasoning (per spice preference)
½ teaspoon salt (optional)
2 tablespoons chopped cilantro (optional)

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Instructions

Place olive oil in a medium heavy pot and heat over medium.
Add onion and garlic and sauté for 9 minutes.
Add brown rice to the onion mixture and toast for 2 minutes while stirring.
Add canned tomatoes, broth, chipotle seasoning, and salt (optional).
Stir well, cover with a lid, and bring to a simmer. Cook over medium heat about 50 minutes, stirring occasionally, until liquid is absorbed and grains are tender. May add additional water to replace water lost to evaporation as needed. Should make a moist mixture.
Garnish with cilantro, if desired. Makes 4 (about 1 cup) servings.

Notes

If desired, replace canned tomatoes with 1 3/4 cups chopped diced tomatoes.

Instant Pot Instructions: Place all ingredients (except cilantro) in the container of an Instant Pot, secure lid, and press “Rice” setting. Cook according to manufacturer’s instructions. Add cilantro when done.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 334
Sugar: 1 g
Sodium: 152 mg
Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 65 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 0 mg