A chipotle pepper is a smoked-dried jalapeño.  The jalapeños are kept on the vine until they turn red ( something that often happens to my home grown jalapeños as they yield more than I can eat!) and then smoked with wood. I’m thinking about trying this in our own smoker. Until then, I use canned chipotles in adobo sauce to make this for my rice eating family.

Bowl 2 cups water with added butter, salt and pepper and 1-2 tablespoons of minced chipotle chile in adobo aduauc. Add 1 cup rice and stir. Cover, reduce heat and simmer for 18 minutes. Add chopped fresh cilantro before serving.