Tuesday, October 8, 2013

Cheesy 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 says.

"You don't even know what a maniac is." A peevishly hungry Tay snaps 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 batch 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. 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. 

P.S. If you have trouble finding chipotle powder, you can buy it here.

  • Cheesy Chipotle Chicken and Rice

    1 cup uncooked 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, drained and 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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  1. schongross@gmail.comNovember 1, 2013 at 7:38 PM

    Oh MY! This is one of the most wonderful recipes I have enjoyed in some time! The combination of flavors and textures! I froze individual portions, as well as had plenty for dinner the first night and left overs the second day for lunch!

  2. We at Mitzil's restaurant in Oregon make a roasted Chipotle Powder. Because it's double roasted you get a lot of smoky flavor in the front without a lot of heat. Try it at wwe.mitzilmexicanfoods.com

  3. This will be my dinner tonight. I hope the kids and hubby like it as much as i like this picture!

  4. making this for the second time tonight. A few modifications only due to accessibility and preference. This freezes well so I have some for lunch for work. Thanks so much.

  5. Making a double batch of this now with one change: I sautéed the peppers, onions and garlic in the reserved butter and then added the cooked rice (I used brown), beans, corn, chicken and cheese to that. Delicious! :)

  6. Do you know what colored containers this recipe is made with?