Tuesday, 8 October 2013

Chipotle Chicken and Rice

Right now is quite a traumatic time for my poor brothers. You see, the whole family is trying out being gluten-free right now to keep Dad and me company. This is apparently a problem from growing 16-year-old and 8-year-old boys.

You see, they claim to be starving to death. You would think that that would be impossible with the amount of food I make, but apparently they can't survive without bread to pile their meat onto in hunger emergencies.

"I'm as hungry as a maniac!" Boots might say.

"You don't even know what a maniac is." A peevishly hungry Tay might snap back.

"Isn't it an animal sort of like a buffalo?"

Angry glare. "No."

That's when I know it's time to make these maniacs some food.

I might be too lazy to make a loaf of gluten free bread for you, but I can whip up some Mexican rice that you can keep in the fridge when you need to stuff your face with protein.

This rice is great as a main dish or as a side if you leave out the chicken. You can use any leftover chicken that you have around or (I can hardly even make myself type it...) canned chicken. The boys don't mind.

You also have the choice of mixing the sour cream and cheese in, using it as a garnish, or leaving it out all together if you're dairy free. You can also substitute the butter for oil. The choice is up to you. As you can see, the cheese and sour cream are mixed in in all the photos except the last two which are plain.

Cheesy Chipotle Chicken and Rice

1 cup rice
2 1/4 cup chicken stock
1 teaspoon paprika
1/2 teaspoon chipotle powder (or adjust to desired spiciness)
1 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon salt
4 tablespoons butter
15 oz. can black beans, rinsed
1 3/4 cup corn (frozen or canned)
1 2/3 cup cooked chicken (shredded)
2 cloves garlic
1/2 onion (yellow or red)
1/2 red bell pepper
About a cup Mexican cheese or Colby-Jack  cheese
About 1/2 cup Sour Cream

Combine the Rice, chicken stock, paprika, chipotle powder, garlic powder, cumin, salt, and one tablespoon of the butter. Bring to a simmer and reduce heat to low. Cover and cook for twenty minutes. Add the remaining butter, beans, corn, chicken, garlic, onion, and red bell pepper and turn the heat to medium high. Stir constantly until the onions are tender enough for your taste. You can stir in the cheese and sour cream or just use it as a garnish. Top with cilantro if desired.


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