Rice, and Corn With Chipotle Peppers

We enjoyed this recipe. I had to adjust it some due to not having all the ingredients called for. I did not have chicken broth/stock so I used bouillon. Only had the boil in bag rice. I did have all the veggies including home made chipotle. I put the bouillon in the water with the bagged rice and microwaved 8 minutes and sauted the veggies while the rice was cooking. I emptied the rice into the skillet and just guessed at the amount of liquid to add back in, maybe a cup and a half. Simmered the water down and it was ready.

Made for Farmer's Market Tag 2009. This is an excellent side dish and paired well with recipe #353537. I only made half of the recipe and it was plenty for the three of us. I loved the sweet taste of the corn with the spicy heat of the chipotles. Thanks for posting this Rita!

Oh yeah loved the spicy kick of this dish. We made this tonited with Recipe #255079 and they complimented each other very well. I really didnt adjust anything in this recipe and dont think I will when I make it again. Made for ZWT4.

An easy mutritious dish. I substituted quinoa for rice. I also used boiled corn kernels, but they still had a nice crunch to add interest to the dish. The chipotle add an subtle smoky flavor to the more upfront peppers and onions. I used just water, and milk instead of cream, but I think I would even use all water next time to get a distinct grainy texture, rather then creamy.

Very good. Boy, this makes a lot for 1 cup of rice! We really enjoyed this as a side to a chicken dish. I made as directed except that I added a little cilantro along with the green onions. Thanks Rita for another keeper. Made for ZWT4.