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Sunday, January 3, 2010

Spanish Rice

We made this Spanish rice for New Years dinner. You can alter the spiciness by adding or subtracting the “hot” peppers in this recipe. Dave and I like it spicy, I had to alter it a bit for my parents.


1 cup cooked rice

1 red pepper, chopped

4 cloves garlic, chopped

2 pickled jalapenos, seeded, chopped (you can add more if you want it spicy)

1 small can of chipotles, take two out and chop them (you can add more if you want it spicy)

1 small onion, chopped

1 tsp mole

1 cup chicken stock

1 tbsp cocoa powder

2 tbsp cumin

2 tbsp chili powder


In a large sauté pan, heat a tbsp olive oil. Add the onions and the red pepper and sauté till tender. Add the cumin, chili powder and garlic. Sauté together for about 5 minutes. Add the jalapenos, and the chipotles. To the chicken stock, combine the cocoa powder and the mole and mix together. Pour into the mixture. Add the cooked rice and mix combine until thoroughly mixed.

* Note, when making this, you can tame down the hot peppers at firs then add to it when you make it again. The chipotles and the jalapenos are quite hot. If the mixture becomes too hot, add sugar and red wine vinegar to the mixture to tame down the spiciness.