Chicken and Rice with Chipotle

Yields:	2 servings
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	Preparation	30 minutes
	Cooking	30 minutes
	Ready In	60 minutes

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Ingredients

1	cup	long grain rice
2 1/2	cups	water
2	each	chicken breasts	boned and trimmed
2	tablespoons	vegetable oil	for frying
2	each	chipotle peppers	dry
1/2	each	green bell pepper
1/2	each	sweet red bell pepper
1/2	medium	onion
2	cloves	garlic
1/2	teaspoon	cumin	whole seed, coarsely ground
1/8	teaspoon	tumeric oil	for color
1	x	herbs	such as oregano, experiment
1	x	salt	to taste

Directions

First, do the prep work: Cut onion and bell peppers into fingertip-size pieces.

Tear chipotle peppers into thumbnail-size pieces (if you are serving non- chile heads, tear the chipotle into bigger pieces, so they can fish it out and put it on your plate).

Cut the chicken into big nuggets.

Mince the garlic.

Crush the cumin.

Cook the rice with the water, according to package directions.

Add the tumeric and chipotle pepper, and stir occasionally.

When rice is nearly done, quickly fry the chicken, bell peppers, garlic and onion.

The chicken should be cooked through, and it's also nice to brown it a bit.

Combine all ingredients in the rice pot for the last moments of rice cooking.

Add the herbs and stir.