This creamy chipotle rice with cheese is exactly what you need for dinner tonight! Serve with your choice of grilled chicken, steak or vegetables.
Melt butter in large saucepan set over medium heat. Cook onion and garlic for 3 to 5 minutes or until softened. Stir in chipotle peppers; cook for 1 minute.
Stir in rice and salt. Cook for 1 to 2 minutes or until well coated. Stir in chicken broth and cream; bring to boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until most of the liquid is absorbed.
Stir in cream cheese and Monterey Jack cheese until melted. Stir in lime juice and parsley.
Use any leftover rice as a filling for cheesy quesadillas.
Leftover chipotle peppers in adobo? Use them to make delicious Chicken Tinga and Rice Tacos or a meat-free version in this Vegan Tinga Rice Bowl.
Chipotle peppers and creamy cheese are at it again for a dish loaded with flavors that complement each other so perfectly you’ll be wanting to make this rice on repeat!
It all starts with onion and garlic sautéed in butter mixed in with the chipotle peppers in adobo seasoning, which are key to developing the base of this rice dish. The next step is cooking the white rice until it is well coated in the skillet ingredients, the cream and broth are poured in to let that simmer for great depth of flavor. Then add the extra finishing touches that take this dish over the top — the added cream cheese and shredded Monterey jack with zesty lime.
For more advice on how to cook white rice, check out the how to cook white rice? section section on our website.
Pair this tasty rice with grilled chicken, steak or hearty beans for a bit of protein at your next BBQ or potluck event.
Use it to fill your favorite burritos, quesadillas or alongside your tacos on Taco Tuesday. Also, try our chaufa for a new dinner idea.