Sunday, November 20, 2011

Mexican rice, chipotle style

Oh, good god, there is still so. much. chipotle. in my fridge. I have been searching for ideas, making up my own recipes, and doing everything I can to not just chuck the leftovers, and still. It's like I haven't even made a dent.

This was an easy one—I figured I'd just try substituting chipotle for chili powder in Mexican rice, and...I have no idea what I was just talking about. I'm flipping channels as I write, and the Duggar family makes me lose my appetite. And now they're invading other countries, which is sure to do wonders for our reputation. These people are so...weird. I mean, the whole treating the vagina like a clown car aside, they're just weird people. And seriously, Michelle. If you would just agree get your hair done by a professional, I'd pay for it. And Jim Bob, just...shhhh. Just shhhh. Stop telling everyone they "drive on the wrong side of the road." It's England. They drive on that side. It's their right side. Just. Shut. Up.

Anyway, rice. This got really spicy really quickly, but a squeeze of lime and a dollop of greek yogurt evened it out and gave it an interesting creamy texture.

Served with sauteed chicken breasts seasoned with salt, garlic powder, lots of fresh white pepper and oregano.

Chipotle Rice
Olive oil
1 small brown onion, chopped
3 garlic cloves, minced
1 chipotle pepper, minced
About 1 tsp cumin
good pinch each salt and pepper
1 cup rice
1 cup chicken broth
1 cup water
1 can diced tomatoes, mostly drained
lime juice (opt.)
Greek yogurt (opt.)

In large saute pan or soup pan, heat a bit of olive oil over medium heat. Add onions and garlic, and saute about 3 minutes. Stir in chipotle, cumin, salt and pepper and then add rice, continuing to saute another few minutes.

Add broth, water and tomatoes. Bring to a boil, then reduce heat to low and cover. Let cook 15 minutes. Turn off heat and let sit 5 minutes before serving.

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