Tuesday, April 27, 2010
We had some left over chipotles so we added them to rice. It smelled so delicious and made a spicy rice dish. I had it with some enchilada sauce and ranch dressing (I am from Utah you know, so ranch dressing seemed like the perfect addition.)
2 cups vegetable stock
3 cloves garlic
5 chipotle chilies in adobo sauce
1/2 onion, chopped
2 cups rice
Put vegetable stock, garlic, chilies and onion in a blender and puree until smooth.
Pour the rice into a saucepan. Rinse and drain the rice in cold water until it is no longer cloudy (to remove the starch). Add the mixture from the blender. Add additional water so liquid is about 1/2 inch above the rice.
Bring to a boil and cover. Simmer until the liquid has evaporated (about 15-20 minutes, without stirring and leaving the lid on) and rice is tender.