Wednesday, February 15, 2012

Spanish Rice

To go along with our Mexican themed dinner, I made a Phaedra's version of Spanish rice tonight. We had already cooked rice that was sitting in the fridge from our Thai Peanut Chicken dinner so I thought I would use that to cook up a side dish for our burgers. I look at Spanish Rice as you can put it in what you want as long as you keep within the theme :). Hope you enjoy.

1 ½ cups cooked rice
1 green pepper, chopped
3 shallots, chopped
1 garlic clove, chopped
1 cup chicken stock
½ cup dry sherry
2 tbsp chili powder
2 tbsp chili con carne
½ cup corn

In a large skillet, heat up 2 tbsp extra virgin olive oil. Saute the shallots, green pepper and garlic until tender. Add the chipotle pepper in adobe sauce, chicken stock and sherry. Stir in the spices and corn and let simmer for about 10 minutes. Stir in the rice and let simmer for about 5 more minutes.


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