Rick Bayless Chipotle Rice With Shrimp

• 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
• salt
• 1 pound (about 30) medium shrimp, peeled and deveined if you wish
• 1 cup loosely packed cilantro leaves

1. Turn your rice cooker to cook and pour in the oil.
2. When its 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 youre using salted broth, 1 1/2 teaspoons if your broth is unsalted).
3. Cover the rice cooker and let the rice cook for 10 minutes.
4. 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.
5. Taste a grain of rice: It should be very close to done at the core.
6. If not, sprinkle in a little water, re-cover and cook 5 minutes more.
7. 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.
8. Re-cover and keep warm for 5 to 10 minutes to finish the cooking.
9. The dish is ready to spoon into warm bowls and top with the cilantro.

vegetable, garlic, chiles, canning sauce, longgrain rice, chicken broth, salt, shrimp, cilantro

Taken from www.foodrepublic.com/recipes/rick-bayless-chipotle-rice-with-shrimp/ (may not work)