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Photo for - Cheesy Chipotle Spanish Rice

Cheesy Chipotle Spanish Rice

Tender grains of rice simmer in a mixture of broth and tomato purée accented with aromatic spices to give the rice authentic flavour, then the dish gets a creamy kick of heat from the chipotle cheese.

  • Yields: 4
  • Preparation: 45 minutes

Ingredients

  • 1 cup (250mL) BLACK RIVER - Cheese Chipotle Cheese Log
  • 2 cup (30mL) oil
  • 1 onion, small and finely chopped
  • 1 red pepper, finely chopped
  • 3 garlic cloves, minced
  • 2 tsp (10mL) paprika
  • 1 tsp (5mL) chili powder
  • 1 tsp (5mL) cumin, ground
  • 3/4 tsp (4mL) salt
  • 3/4 tsp (4mL) pepper
  • 2 1/2 cups (625mL) long-grain white rice, parboiled
  • 1 cup (250mL) chicken broth, sodium-reduced
  • 1 cup (250mL) tomatoes, puréed
  • 2 tbsp (30mL) parsley, fresh and chopped
  • lemon wedge

Instructions

  1. Heat oil in large, nonstick skillet set over medium-high heat; cook onion and red pepper for about 5 minutes or until softened. Add garlic, paprika, chili powder, cumin, salt and pepper; cook, stirring, for about 2 minutes or until fragrant.
  2. Add rice; cook, stirring, for about 1 minute or until coated. Pour in broth and puréed tomatoes; bring to boil. Cover and reduce heat to simmer; cook for 15 to 20 minutes or until rice is tender and all of the liquid has been absorbed.
  3. Sprinkle cheese over top; fluff rice with fork. Sprinkle with parsley and serve with lemon wedges.
  • Serve this flavourful rice with tacos, in a burrito, topped with grilled shrimp or as the base of a rice bowl.
Photo of - Cheesy Chipotle Spanish Rice

Ingredients

  • 1 cup (250mL) BLACK RIVER - Cheese Chipotle Cheese Log
  • 2 cup (30mL) oil
  • 1 onion, small and finely chopped
  • 1 red pepper, finely chopped
  • 3 garlic cloves, minced
  • 2 tsp (10mL) paprika
  • 1 tsp (5mL) chili powder
  • 1 tsp (5mL) cumin, ground
  • 3/4 tsp (4mL) salt
  • 3/4 tsp (4mL) pepper
  • 2 1/2 cups (625mL) long-grain white rice, parboiled
  • 1 cup (250mL) chicken broth, sodium-reduced
  • 1 cup (250mL) tomatoes, puréed
  • 2 tbsp (30mL) parsley, fresh and chopped
  • lemon wedge