Admittedly, this sounds a bit odd but as a way of using up leftovers and giving them a new lease in life this is fantastic recipe.
I like to have this rice with Mexican themed food but it goes well with pretty much anything and I’ve happily eaten the rice on its own or with an egg for breakfast.
60mls olive oil
1 clove garlic
2 chipotle chillies in adobe sauce, seeds removed
1 teaspoon smoked paprika
1 teaspoon dried oregano
600g cooked and cooled rice
400g frozen sweetcorn, defrosted
60g fresh coriander, leaves and stalks roughly chopped
Using a stick blender, whizz the oil, water, garlic, chipotle chillies and adobe sauce to form a thin paste.
Heat a large frying pan over a medium heat, pour the chipotle paste into the pan and cook over the medium heat until all of the water has evaporated.
Turn the heat up to high and add the rice, breaking up any lumps.
Stir the rice well so that it’s completely covered in the chipotle paste.
Add the sweetcorn to the pan and again stir well.
Now, stirring the rice occasionally, cook for 5 minutes, I like to let it form a crust on the base as it cooks as this adds lots of colour to the dish.
Stir through the coriander and serve.