Tuesday, May 23, 2006

Chile Lime Rice

Okay, Hans was giving me a hard time because I didn't mention in my beans and rice recipe what exactly I meant by "cooked rice". I like to cook a larger batch of rice than my wife and I can really eat in one sitting so that I have some to save for later. Now, I've posted a few rice recipes so far. Almost any of them would have worked in that recipe. In truth, all you have to do is cook a cup of rice in two cups of water (don't forget salt if you just use water), the same way as I've outlined for all my rice recipes so far. But I must confess, this is not what I used in that recipe.

I used a batch of chile lime rice. I hesitated to post it, because you've all had to deal with so many rice recipes already. But because Hans wanted to know so badly what I used, this is it. You have him to blame for this post.

Start with our standard cup of rice, browned in a wee bit of veggie oil. Go ahead and toss in about half a red bell pepper, diced, and saute that with the rice. Add 1/3 cup of freshly squeezed lime juice, 1 2/3 cup of chicken stock and two canned chipotles, diced, along with a little of the adobo sauce that they were packed in. If you're a wuss, go ahead and go with just one chipotle. It'll still be plenty hot. Bring to a boil, cover tightly, drop to a simmer for 20 minutes, then remove from the heat and let sit for another 10 minutes, still covered.

This rice is not for the weak of heart. If medium salsa is your idea of too hot (yeah Dad, I see you raising your hand), then run, run away. This is my kind of rice. It will burn your lips, and you will hurt. Me, I'm half-tempted to add a third chipotle next time.

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