Chicken & Rice with Chipotle

Name: Chicken and Rice with Chipotle
Total time: P1H
Yield: 2
Cuisine: Fusion
Ingredients: long grain rice; water; chicken breasts; vegetable oil; chipotle chili peppers; green bell peppers; sweet red bell peppers; onions; garlic; cumin; tumeric oil; herbs; salt

Yield

2 servings

Prep

30 min

Cook

30 min

Ready

60 min

Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1	cup	long grain rice
2 ½	cups	water
2	each	chicken breasts boned and trimmed
2	tablespoons	vegetable oil for frying
2	each	chipotle chili peppers dry	*
½	each	green bell peppers
½	each	sweet red bell peppers
½	medium	onions
2	cloves	garlic
½	teaspoon	cumin whole seed, coarsely ground
⅛	teaspoon	tumeric oil for color	*
1	x	herbs such as oregano, experiment	*
1	x	salt to taste	*

Ingredients

Amount	Measure	Ingredient	Features
237	ml	long grain rice
591	ml	water
2	each	chicken breasts boned and trimmed
3E+1	ml	vegetable oil for frying
2	each	chipotle chili peppers dry	*
0.5	each	green bell peppers
0.5	each	sweet red bell peppers
0.5	medium	onions
2	cloves	garlic
2.5	ml	cumin whole seed, coarsely ground
0.6	ml	tumeric oil for color	*
1	x	herbs such as oregano, experiment	*
1	x	salt to taste	*

Directions

First, do the prep work: Cut onion and bell peppers into fingertip-size pieces.

Tear chipotle peppers into thumbnail-size 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.

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.