Rice with Corn, Okra, And Chipotle

* Note: See the "Pickled Chipotles / Chipotle Vinegar" recipe which is included in this collection. In a glass or ceramic bowl, toss the okra with the lemon juice. Let sit for 15 minutes. In a large heavy saucepan, heat the olive oil over high heat. Saute the okra for 4 to 5 minutes, stirring frequently, until golden. Add the onion, reduce the heat to medium, and cook for 6 to 8 minutes, until softened. Add the green pepper and the garlic and cook for 2 minutes more, until the garlic releases its aroma. Add the tomatoes, cook for 2 minutes, stirring, and add the sherry, salt, and pepper. Cook the mixture for 5 minutes, stirring occasionally, until thickened. Increase the heat to medium, add the rice, saffron, corn, drained okra, and Pickled Chipotle. Stir the mixture well and cook for 2 minutes. Add the Chipotle Vinegar and the chicken broth, stir again and cook partially covered for 15 to 20 minutes, until most of the liquid has been absorbed and small craters form in the top of the rice. Stir with a fork and cover the pan. Reduce the heat to low and simmer for 10 to 15 minutes more, until the rice is tender. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6256 broadcast 04-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-18-1997 Recipe by: Susan Feniger and Mary Sue Milliken