This side dish accompanied my Inside Out Chicken Taquitos, and features noticeable flavor parallels. My dire desire for food fire inspired the chipotle additions. The rice is not, however, too hot to handle. It features a nice spice that dances around on the back of your tongue for a moment before gracefully exiting and leaving your palate craving more.
Total Time: 15 minutes (assuming rice is already cooked)
2 c. cooked brown rice
1/2 white onion, chopped
2 cloves garlic, chopped
2 chipotle peppers in adobo sauce, chopped
2 tbls. cilantro, chopped
1/4 c. beer
Juice and zest from 1/2 lime
1 tbl. olive oil
Salt and pepper to taste
1. Heat oil in skillet and sweat onions for about 3 minutes.
2. Add the garlic, season with salt and pepper and continue cooking until onions begin to brown.
3. Toss rice into skillet and saute for a couple minutes. Allow any excess moisture to evaporate. Don't worry if the rice sticks to the pan.
4. Deglaze the pan with the beer and stir the rice to scrape off the bits of flavor stuck to the pan. Immediately add the chipotles and stir again.
5. Allow most of the beer to reduce. If the rice looks too dry, add a little more beer.
6. Once the beer has reduced and the moisture level is to your liking, add the lime juice and cilantro. Stir one last time and serve.
1. It is important to give the onions a head start so the garlic doesn't burn.
2. Adjust the heat level by adding more or less chipotles.