A few months ago, there was a bit of discussion about chipotle peppers on the GT-PFRC mailing list. Canned chipotles in adobo sauce were specifically mentioned, and I saw that and thought "that sounds good, I should try that." A few weeks later, I happened to remember that thought while I was shopping, and found a can on the shelf, which I bought. I wasn't exactly sure what I would do with them, but I thought I would come up with something.
A little later, I was shopping again and happened to see that a product that I'd glanced at on the shelf but never bought was on sale: Vigo brand yellow rice mix. I had the thought that I could use the rice mix and the chipotles together and something good might come out of it. So I bought that.
When I actually went to try to cook with the stuff, I discovered that the chipotles were tasty, but spicy enough compared to my taste that I didn't think using the whole can in one pot of food was wise. I used half the can, the rice mix, and a few other things. It was good, so I did it again (had to use the other half of the chipotles), and changed the other things a bit.
A couple of experiments later, I've refined my recipe to the following:
1 package Vigo yellow rice mix
~8oz boneless chicken, diced
2 ribs celery, chopped
~2 tbsp. chopped onion
pinch of oregano
~2 oz (dry weight) sliced black olives
1 14.5 oz. can no-salt-added whole kernel corn
1/2 11 oz. can La Preferida whole chipotles in adobo sauce
Prepare rice mix according to package directions. While rice is simmering for 20 minutes, saute the chicken, celery, onion, and oregano. Add the olives after the chicken is getting cooked. Dice the chipotles. Add the corn to the chicken. Add the rice, which should be done now, to the chicken, and the chipotles and half of the adobo sauce that came with the chipotles. Stir it all together and enjoy!
Note: I give the brand names on the rice mix and the chipotles because, while there are other brands available, in the case of the rice mix I don't know how similar another brand would taste, and in the case of the chipotles, I don't know how spicy other brands would be.
I'm pretty happy about how this tastes. The one thing I'd like to do if I can is to wean it away from the Vigo rice mix, because the mix has a lot of salt -- I don't add any other salt to the mix, and use no-salt corn, and it's got plenty -- and because the rice mix has MSG. But I'm not sure what's involved in making something that will taste as good.
I suppose the dish could use a name, too.