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    You are in: Home / Recipes / Rice, and Corn With Chipotle Peppers Recipe
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    Rice, and Corn With Chipotle Peppers

    Average Rating:

    8 Total Reviews

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    • on August 03, 2009

      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!

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    • on July 10, 2008

      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.

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    • on July 01, 2008

      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.

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    • on June 27, 2008

      Very good. Boy, this makes a lot for 1 cup of rice! We really enjoyed this as a side to a chicken dish. I made as directed except that I added a little cilantro along with the green onions. Thanks Rita for another keeper. Made for ZWT4.

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    • on June 16, 2008

      I served this tonight with a spicy pork tenderloin. We loved it, but it was just a little too spicy for my 7 yo and DH. My FIL had 3 helpings! I will definitely make this again but cut back on the chipotle. I agree with one of the other reviewers that this would be wonderful with black beans. Made and reviewed for ZWT4. Thanks for posting Rita!

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    • on June 30, 2007

      Very good. I did add some black beans and it was a good addition.

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    • on June 09, 2005

      Great rice! We like spicy, so added extra chipotles, and also topped with just a sprinkle of Jack cheese. This beats the socks off of any packaged Mexican or Spanish rice!

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    • on July 31, 2004

      this was a basic good recipe, though it took me 30 minutes to cook. i can see adding zucchini, black beans, tomatoes- good summer dish and easy to prepare. i served this with chili.

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    Nutritional Facts for Rice, and Corn With Chipotle Peppers

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 316.2
     
    Calories from Fat 107
    34%
    Total Fat 11.9 g
    18%
    Saturated Fat 6.6 g
    33%
    Cholesterol 34.0 mg
    11%
    Sodium 134.8 mg
    5%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 3.3 g
    13%
    Sugars 5.8 g
    23%
    Protein 7.3 g
    14%
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