Spicy Red Rice

I know...fitting for me, right? Found this in Real Simple and tried it this week. Delicious variation of plain rice (not that I ever get tired of that, either).

Hands-on time: 15 mins
Total time: 40 mins
Serves 4

INGREDIENTS

1 tablespoon olive oil
1 onion, finely chopped
Kosher salt
1 cup long-grain white rice (I used brown basmati)
1 14.5 ounce can diced tomatoes, drained
1 teaspoon chopped canned chipotle chilies in adobo

DIRECTIONS

* 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 1/4 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.

Source: Real Simple May 2009