Ingredients
1 tablespoon olive oil
1 onion, finely chopped
1/2 teaspoon kosher salt
1 cup long-grain white rice
14.5 oz can dice tomatoes, drained
1 teaspoon canned chipotle chilies in adobo, chopped
1.25 cup water
Preparation
Heat the oil in a medium saucepan over medium heat.
Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until soft, 6 to 8 minutes.
Add the rice and cook, stirring, for 2 minutes.
Stir in the tomatoes, chilies, and 1.25 cups water and bring to a boil.
Reduce heat to low, cover, and simmer, stirring once halfway through, until all the water is absorbed, 18 to 20 minutes.
Remove from heat and let stand, covered, for 5 minutes.
Fluff with a fork before serving.
