Rice, and Corn With Chipotle Peppers

Rita~'s Note:

This side is sweet and spicy. Add more or less chipotle preppers to taste.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 2 tablespoons butter
• ½ cup diced red pepper
• ½ cup diced onion
• 1 clove garlic , minced
• 3 chipotle chiles , seeded and diced
• 1 cup uncooked rice
• 3 cups fresh corn kernels
• 1 ½ cups chicken stock or 1 ½ cups water
• ½ cup cream
• salt and pepper
• 1 scallion , sliced thin garnish

Directions:

1. Melt butter in large pan.
2. Saute onions, peppers, and garlic in butter.
3. Add rice stir to coat with the butter.
4. Add corn, chipotles, and stock bring to a boil add cream (Liquid should cover all ingredients) and reduce heat to simmer and cook for 20 minute till rice is tender.
5. Add more liquid if necessary.
6. Plate and garnish with scallions.

Reviews

[LARavenscroft]

Made for Farmer's Market Tag 2009. This is an excellent side dish and paired well with The Perfect Steak. I only made half of the recipe and it was plenty for the three of us. I loved the sweet taste of the corn with the spicy heat of the chipotles. Thanks for posting this Rita!

[Sassy in da South]

Oh yeah loved the spicy kick of this dish. We made this tonited with Paulista Churrasco and they complimented each other very well. I really didnt adjust anything in this recipe and dont think I will when I make it again. Made for ZWT4.

[realbirdlady]

An easy mutritious dish. I substituted quinoa for rice. I also used boiled corn kernels, but they still had a nice crunch to add interest to the dish. The chipotle add an subtle smoky flavor to the more upfront peppers and onions. I used just water, and milk instead of cream, but I think I would even use all water next time to get a distinct grainy texture, rather then creamy.