Riceandcornwithchipotlepeppers Recipes

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RICE, AND CORN WITH CHIPOTLE PEPPERS



Rice, and Corn With Chipotle Peppers image

Make and share this Rice, and Corn With Chipotle Peppers recipe from Food.com.

Provided by Rita1652

Categories     White Rice

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1/2 cup diced red pepper
1/2 cup diced onion
1 clove garlic, minced
3 chipotle chiles, seeded and diced
1 cup uncooked rice
3 cups fresh corn kernels
1 1/2 cups chicken stock or 1 1/2 cups water
1/2 cup cream
salt and pepper
1 scallion, sliced thin garnish

Steps:

  • Melt butter in large pan.
  • Saute onions, peppers, and garlic in butter.
  • Add rice stir to coat with the butter.
  • Add corn, chipotles, and stock bring to a boil add cream (Liquid should cover all ingredients) and reduce heat to simmer and cook for 20 minute till rice is tender.
  • Add more liquid if necessary.
  • Plate and garnish with scallions.

RICE WITH CORN, OKRA, AND CHIPOTLE



Rice with Corn, Okra, and Chipotle image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

1/2 pound small fresh okra, washed, trimmed, and sliced 1/2inch thick
Juice of 1 lemon
3 tablespoons Spanish olive oil
1 medium onion, finely diced
1 small green pepper, stemmed, seeded, and finely chopped
3 cloves garlic, finely chopped
3 canned plum tomatoes, seeded and chopped
1/2 cup dry sherry
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups long grain white rice, rinsed until the water runs clear
8 threads saffron, crushed
1 cup corn kernels (from about 2 ears corn)
1 pickled chipotle chile, chopped (see Note)
1/4 cup pickling liquid from chipotles (see Note)
4 1/4 cups light chicken broth, preferably homemade

Steps:

  • In a glass or ceramic bowl, toss the okra with the lemon juice. Let sit for 15 minutes.
  • In a large heavy saucepan, heat the olive oil over high heat. Saute the okra for 4 to 5 minutes, stirring frequently, until golden. Add the onion, reduce the heat to medium, and cook for 6 to 8 minutes, until softened. Add the green pepper and the garlic and cook for 2 minutes more, until the garlic releases its aroma. Add the tomatoes, cook for 2 minutes, stirring, and add the sherry, salt, and pepper. Cook the mixture for 5 minutes, stirring occasionally, until thickened.
  • Increase the heat to medium, add the rice, saffron, corn, drained okra, and chipotle. Stir the mixture well and cook for 2 minutes. Add the pickling liquid and the chicken broth, stir again and cook partially covered for 15 to 20 minutes, until most of the liquid has been absorbed and small craters form in the top of the rice. Stir with a fork and cover the pan. Reduce the heat to low and simmer for 10 to 15 minutes more, until the rice is tender.

HOW TO MAKE DRIED CHIPOTLE CHILES



How to Make Dried Chipotle Chiles image

Chipotle peppers are basically ripened jalapeño chiles that have been smoked and dried. They can be ground and used in many Mexican and Tex Mex cooking and are typically sold in a rich, smokey flavored adobo sauce.

Provided by Kevin Is Cooking

Categories     Pantry     Spice Blend

Time 13h

Number Of Ingredients 1

20 jalapeños

Steps:

  • Set smoker temperature to 200°F.
  • For the wood chips or pellets, pecan is the traditional Mexican wood, but I also like to use a mild, fruity wood like apple or cherry. Hickory or oak work well too if you don't have the others. We will be smoking for 3 hours, so plan accordingly.
  • Wash and dry the jalapeños. Make a slit with a paring knife from stem to tip along the side of each chile pepper. Place in a single layer on a wire rack (or racks) that will fit the inside of your smoker.
  • Smoke the jalapeños for 3 hours. Remove from smoker (and if not storing in adobo sauce) you will need to dry these completely, see below step.
  • Using a dehydrator works best, but 6-10 hours in an oven set at it's lowest temperature, or 200°F, will do (See Note 1). Store in an airtight container or grind for chipotle powder.

Nutrition Facts : Calories 8 kcal, Carbohydrate 1 g, Sugar 1 g, ServingSize 1 serving

PYRENEES-STYLE LAMB BRAISED WITH RED PEPPER



Pyrenees-Style Lamb Braised With Red Pepper image

Make and share this Pyrenees-Style Lamb Braised With Red Pepper recipe from Food.com.

Provided by AmandaInOz

Categories     Lamb/Sheep

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 13

6 french-trimmed lamb shanks
sea salt
pepper
2 tablespoons finely chopped thyme
100 ml olive oil
2 onions, finely chopped
4 garlic cloves, finely chopped
5 red bell peppers, seeds removed, finely chopped
6 large vine-ripened tomatoes, peeled, seeds removed, chopped
3 fresh bay leaves
2 cups white wine
4 cups water
1/4 cup spanish sweet paprika

Steps:

  • Season the lamb shanks with sea salt, freshly ground black pepper and the thyme, and set aside.
  • Place the oil, onions and garlic in a large, heavy-based saucepan over low-medium heat and cook for 8 minutes or until soft but not browned. Add the capsicums and cook gently for 45 minutes or until very soft.
  • Add the tomatoes and bay leaves, and cook for a further 30 minutes or until the tomatoes break down and the mixture thickens.
  • Add the wine and water, increase the heat to high and bring to the boil. Stir in the paprika, then reduce heat and simmer for a further 30 minutes.
  • Preheat the oven to 180°C.
  • Place the lamb shanks in a single layer in a roasting pan or large baking dish and pour the red pepper sauce over the top. The sauce should just come to the top of the meat, so that the lamb browns as the sauce evaporates.
  • Cook for 2 hours, turning occasionally, or until the shanks are very tender.

Nutrition Facts : Calories 891.4, Fat 49.2, SaturatedFat 15.9, Cholesterol 242.1, Sodium 201.8, Carbohydrate 21.8, Fiber 6.6, Sugar 11.8, Protein 74.9

CHIPOTLE CHICKEN



Chipotle Chicken image

Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.

Provided by Bethany Gorski

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Yield 4

Number Of Ingredients 7

1 (7 ounce) can chipotle peppers in adobo sauce
2 tablespoons sour cream
4 skinless, boneless chicken breasts
1 cup sour cream
10 ounces baby spinach, rinsed
½ cup chicken broth
salt to taste

Steps:

  • Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
  • Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
  • Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g

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