I came across a recipe for Mexican chipotle rice somewhere a while ago and loved it. I have since lost the recipe but make my own version of chipotle tomato rice and it’s so good to stuff peppers with.
I just love this combination of soft baked peppers, the smoky flavoursome rice and the melted cheddar on top. It’s really good with just a dollop of soured cream and salad but you can also take it one step further and serve it with guacamole (or why not guacamole, soured cream and salsa and some tortilla chips?).
I make this every time we get peppers in our Oddbox, which luckily is quite often! Any leftover rice is great in a chicken fajita bowl or with any protein together with soured cream and vegetables in a bowl. This truly is a weeknight favourite of mine!
Chipotle tomato rice stuffed peppers, serves 4
For the peppers:
4 medium bell peppers, any colour, washed
2 tbsp mild olive oil
salt and peppers
For the rice:
1 tbsp mild olive oil
1 small shallot or 1/2 onion, finely chopped
240 g basmati rice
1 tbsp tomato paste
2-3 tsp chipotle paste (or more if you want more spice and smoke)
1 tsp smoked paprika
1/2 tsp ground cumin
400 g tinned tomatoes
a full tin of water
1/2 stock cube
salt and pepper
200 ml grated cheddar
To serve:
salad
soured cream or guacamole
Pre-heat the oven to 200C. Cut the peppers in half lengthways and remove the seeds. Pour a little olive oil into an ovenproof dish and place the peppers in it, cut side up. Drizzle with olive oil and season with salt and pepper. Roast the peppers in the oven for 15-20 minutes until the peppers are soft but hasn’t collapsed.
In the meantime, cook the rice by adding olive oil to a frying pan with edges or a large saucepan. Fry the onions or shallots on medium heat until softened. Add the rice and fry for a minute or so until translucent. Add the tomato paste and fry for a few minutes while swirling the rice around with a spatula or wooden spoon. Add the tinned tomatoes and fill the empty tin with water and add that to the pot too. Add the chipotle, stock cube, spices, salt and pepper. Stir properly. Bring to a simmer and cover with a lid for 10-12 minutes (or however long the rice needs to cook). Stir from time to time making sure it doesn’t get too dry. Adjust the heat accordingly or add water if needed. Once cooked season the rice to taste.
Remove the peppers from the oven and pour out any liquid pooled in the peppers. Stuff the peppers with the chipotle rice and scatter with grated cheddar. Put the tray back into the oven for 5-8 minutes or until the cheese has melted. Serve with salad and a dollop of soured cream or guacamole.
Scandelights 