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