Recipe - Chicken And Rice With Chipotle

1 cup Rice (I normally use Uncle
B's long grain)
2 One half cup Water
2 Chicken breasts; boned and
trimmed; or equivalent
2 tablespoon Oil for frying
2 Dry chipotle peppers (at the
least you may want more)
One half Green bell pepper
One half Red bell pepper
One half md Onion
2 Cloves garlic
One half teaspoon Cumin; pref. whole seed,
coarsely ground
1/8 teaspoon Tumeric for color
Bouqet of herbs such as
oregano or whatever is
available experiment!
Salt to taste

Recipe By: Alex Silbajoris via Chileheads

First, do the prep work: Cut onion and bell peppers into fingertipsize
pieces. Tear chipotle peppers into thumbnailsize pieces (if you are
serving non chile heads, tear the chipotle into bigger pieces, so they can
fish it out and put it on your plate). Cut the chicken into big nuggets.
Mince the garlic. Crush the cumin. Cook the rice with the water, according
to package directions. I recommend that you avoid the more convenient
varieties, which come out looking like chromosones. I like the usual
longgrain, but you could also use a package of "wild" rice or some kind of
mix of whatever you like. Add the tumeric and chipotle pepper, and stir
occasionally. When rice is nearly done, quickly fry the chicken, bell
peppers, garlic and onion. The chicken should be cooked through, and it's
also nice to brown it a bit. Combine all ingredients in the rice pot for
the last moments of rice cooking. Add the herbs and stir. If necessary, you
can hold the finished mix in the pot for some time it's handy when you
have to round everybody up to the table. Eat, get on a horse, and ride into
the sunset. (Well, that last part worked for me in southern Wisconsin in
'94.) Alex Silbajoris Posted to CHILEHEADS DIGEST V3 #089 Date: Fri, 30
Aug 1996 17:15:28 0400

From: kmeade@ids2.idsonline.com (The Meades)
CHILEHEADS DIGEST V3 #089

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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