Chipotle Lime Rice

Beginjing the new year, we have revamped our efforts to try and have meals ready to go when we need to go to work. It is much more convenient to be able to grab our lunch and go (and it it is much better for my wallet).

This recipe is full of flavor and can make a great base for many other additikns or a great side. In this particular dish we have some edamame and corn but we've said many times before that we generally just add whatever we have on hand. We in no way claim to be restaurant chefs, but cooking is something we are very passionate about. There are many people that we have talked to that "don't know how to cook" or say they "can't cook". As long as you have a few ingredients you can cook. Usually we are just throwing things together and hoping they come out well.

Here's another recipe we hope you enjoy.

Ingredients:
•1 teaspoon coconut oil
•1 cup rice short grain brown rice
•1/2 teaspoon chipotle powder
•1 1/2 to 2 cups boiling water
•1/2 cup edamame
•1/2 cup yellow corn
•zest of 1 lime

Here's what to do:
1. In either a teapot or hot water kettle bring 2 cups of water to a boil.
2. Place a heavy bottomed pan on medium heat and add the coconut oil. Once fully melted and the coconut oil is warm add the rice and stir periodically for a few minutes to toast the rice. Add the chipotle powder and stir to combine.
3. Add enough water to cover the rice and bring to a boil. Reduce the heat to low and cover.
4. Check periodically and if neccessary add more water until the rice is almost fully cooked.
5. Stir in corn and edamame (both were frozen).
6. Remove from heat and stir in lime zest. If desired you can add mor chipotle powder.