Straight-ahead delicious, this is Mexican-style rice infused with smoky chipotles, garlic and cilantro. And studded with shrimp, which may seem pretty special-occasion for everyday eating. Chicken is more available and affordable, so feel free to replace the shrimp with an equal amount of boneless, skinless chicken thigh or breast cut into 1/2-inch cubes. Add them along with the broth rather than halfway through the rice cooking.
Shrimp overcooks quickly, so this is one rice-cooker dish you don’t want to let sit around; prepare it shortly before serving.
- 2 tablespoons vegetable or olive oil
- 3 garlic cloves, peeled and finely chopped
- 2 canned chipotle chiles en adobo, stemmed, seeded and finely chopped
- 2 tablespoons chipotle canning sauce (if you like it really spicy)
- 1 cup long-grain rice
- 1 2/3 cups chicken broth
- 1 pound (about 30) medium shrimp, peeled and deveined if you wish
- 1 cup loosely packed cilantro leaves
For the rice
Turn your rice cooker to “cook” and pour in the oil. When it’s hot, add the garlic, stir a minute, then add the chipotles, their canning sauce (if using), the broth and salt (a scant 1 teaspoon if you’re using salted broth, 1½ teaspoons if your broth is unsalted).
Cover the rice cooker and let the rice cook for 10 minutes. Uncover, lay the shrimp on top of the rice, then re-cover and continue to cook until the appliance switches to “keep warm” mode, usually about 15 minutes more. Taste a grain of rice: It should be very close to done at the core. If not, sprinkle in a little water, re-cover and cook 5 minutes more.
Very gently fluff the rice, reaching all the way to the edges of the bottom to release steam, slow the cooking and mix in the shrimp. Re-cover and keep warm for 5 to 10 minutes to finish the cooking. The dish is ready to spoon into warm bowls and top with the cilantro.