Spicy Red Rice

• 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

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until soft, 6 to 8 minutes.
3. Add the rice and cook, stirring, for 2 minutes.
4. Stir in the tomatoes, chilies, and 1.25 cups water and bring to a boil.
5. Reduce heat to low, cover, and simmer, stirring once halfway through, until all the water is absorbed, 18 to 20 minutes.
6. Remove from heat and let stand, covered, for 5 minutes.
7. Fluff with a fork before serving.

olive oil, onion, kosher salt, longgrain white rice, tomatoes, chilies, water

Taken from www.epicurious.com/recipes/member/views/spicy-red-rice-50030101 (may not work)