I made this rice to go along side my Queso Blanco Chicken Enchiladas the other night, but I inadvertently deleted those pictures...so alas, I had to make this tasty little treat again!!! I was originally just going to make chipotle rice... but then it hit me... I still had some of those 100 calorie guacamole packs that I received from the Wholly Guacamole company... why not add it to the rice? Can't hurt, right? Absolutely, right! The guacamole added just the right amount of flavor to the spicy chipotle rice. It gave it a bit of a moisture too, which helped keep it from drying out as it sat on the plate (not that my rice dries out, but I think you know what I mean). It was the perfect way to jazz up some rice and use up some of what was sitting in our fridge.
Chipotle Guacamole Rice
1 cup Basmati rice
2 cups chicken broth
1 garlic clove, minced
2 small bell peppers (I used 1 red, 1 green), chopped
1 canned chipotle chili in adobo sauce, minced
1 Tablespoon adobo sauce
1 teaspoon dried oregano
1 - 100 calorie Wholly Guacamole (57grams or 2 Tablespoons)
In a saucepan, bring the chicken broth to a boil. Add the garlic and the rice. Cover and lower heat. Allow to simmer for 15-20 minutes, or until all the moisture has been absorbed. Remove from heat and add the peppers. Cover and allow to rest for 5-8 minutes. Fluff with a fork. Stir in the chipotle, adobo sauce, oregano, and guacamole. Serve warm. Enjoy!
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