I have a romance with chipotle, and now that a friend brings me dry chipotles from Mexico, I pickle them with piloncillo. I've created delicious recipes with the pickled chipotles, including this rice with crema mexicana. You can't imagine how wonderful and comforting this simple yet flavorful dish is.
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Image via SAVOIR FAIRE by enrilemoine
Chop the onion
One medium-large onion will be enough.
Butter
You'll need 4 tablespoons of butter to be melted in a deep pan over medium heat.
Rice
I would suggest Valencia rice, which is similar to Arborio rice (the one the Italians use to make their wonderful risottos). One cup of rice will be ebough for 4 portions.
Sauté the onion
In the pan with the melted butter, sauté the onion until wilted.
Cut the chipotle
Cut the chipotle into julienne. The amount will depend on how spicy you like your food.
Sauté the rice and chipotle
In the same pan with the onions, add rice and chipotle, stir and sauté for 2-3 minutes.
Add broth
You can use chicken, beef or vegetable broth. You'll need 4-5 cups of liquid. Add one cup at a time and cook, stirring ocassionally until the liquid is 75% reduced. Then add another cup of broth and repeat until the rice is done and creamy.
Add crema mexicana
Once the rice is done, add crema mexicana (you can also use crema salvadoreña or fresh goat cheese.) Combine and turn off the heat.
Serve
Since this rice has the consistency of the Italian risottos, it's better to serve it in a bowl.
Sprinkle some cilantro
That will make your dish look fresh and beautiful.
Provecho!
I hope you enjoy this recipe.
