Rice, and Corn With Chipotle Peppers |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This side is sweet and spicy. Add more or less chipotle preppers to taste. Ingredients:
2 tablespoons butter |
1/2 cup diced red pepper |
1/2 cup diced onion |
1 clove garlic, minced |
3 chipotle chiles, seeded and diced |
1 cup uncooked rice |
3 cups fresh corn kernels |
1 1/2 cups chicken stock or 1 1/2 cups water |
1/2 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.
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