Chipotle’s Chicken/Steak Marinade & Rice

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)

[ for steak marinade it is the same, but use 4 small steaks @ 6 ounces each]

Soak dry chilies overnight in water, until soft. Remove seeds. Add all
ingredients except meat in food processor. Puree until smooth.

Spread mixture over chicken, or other meats and refrigerate at least
one hour, up to 24 hours.

After marinating, heat grill to about 400 degrees F, or if cooking
inside, heat small amount of oil in skillet or grill pan over high
heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 4 minutes per side of chicken.

Recipe will make four burritos.

Chipotle’s Basmati Rice Recipe
1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

[bahs-MAH-tee]
Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.

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