Monday, September 7, 2009

Chipotle Pepper Rice

I just made this recipe up tonight. We were trying to get rid of some vegetables out of the fridge and use up some things so I hope you enjoy.

4 large scallions chopped
2 tbsp chopped garlic
5 jalapenos, seeded and chopped
5 chipotle peppers, chopped, including the sauce
2 cans of fire roasted tomatoes, chopped, no salt added
1 cup corn, frozen
1/4 cup dry vermouth
1 cup chicken stock, no salt added
1 tsp mole
2 tbsp cocoa powder
1 tbsp chili powder
1 tbsp cumin
1 tbsp smoked sea salt

In a saute pan, heat olive oil on medium heat. Add the scallions, garlic and the jalapenos. Saute until wilted. Add the chipotle and the corn. Cook about 5 minutes. Add the chipotle peppers and the sauce. Cook about 5 minutes. Add the vermouth and scrap up the bottom of the pan. Add the remaining ingredients and let simmer for about 10 minutes. Serve over brown rice. This was absolutely excellent. You can use this as a side dish or you can just take the sauce and put over chicken enchilladas and bake in the oven.

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