TOMATO CHIPOTLE CHILI PEPPER FRIED RICE

Here is the recipe for the rice side dish we had with the Chipotle Chili Pepper Chicken tenders.
Geez, I could have served this properly into a bowl!  We were so hungry, we just served our plates right from the pan!  This rice side dish would be lovely to accompany any Mexican dish.  And it was too easy to make as well, so it does not get any better!
Rice:
1 1/4 cups white long grain rice
2 1/2 cups chicken stock
2 big Tblsp. Tomato Paste
For the Fried Rice:
2-3 Tblsp. Grape Seed Oil
1/2 a large onion, minced
1 medium sized celery stalk, minced
1 large roma tomato, diced
2 large minced garlic cloves
2 tsp. Chili Powder
1 big tsp. Cumin
salt to taste
1/4 tsp. Chipotle Chili Pepper
In a medium sized pot, pour in the chicken stock, and add the tomato paste, stirring to dissolve.  Bring to a boil, and add the rice, season with salt, then cover and turn down to minimum, cooking till tender, about 15-20 minutes.
Meanwhile heat up a frying pan on low medium heat and add in a few drizzles of Grape Seed oil.  To the pan, add in the diced onions, and minced celery.  Saute about 5 minutes to sweat out and become tender.  Add in the minced garlic, diced tomato, chili powder, cumin, salt, and chipotle chili pepper, sauteing another five minutes.
Once the rice is cooked, add to the tomato, onion, chili seasoning and mix well to coat. Check for extra seasonings - mine needed quite a bit of extra salt to bring together the flavors.  Serve hot with any Mexican main meal.

Ina Gawne
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May 11, 2011
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