- 2 1/4 cups chicken broth
- 1 cup brown rice
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon olive oil, or as needed
- 1 onion, sliced
- 2 jalapeno peppers, seeded and thinly sliced
- 2 cloves garlic, minced
- 1/4 cup dry red wine
- 1 1/2 tablespoons Worcestershire sauce
- 1 (7 ounce) can chipotle peppers in adobo sauce, minced
- 1 1/2 pounds large shrimp (16 to 20 per lb.), peeled and deveined
- Combine chicken broth, brown rice, 1 tablespoon butter, and salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
- Heat 1 tablespoon butter and olive oil in a skillet over medium heat; cook and stir onion and jalapeno peppers in the hot butter and oil until onion is slightly softened, 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Pour red wine and Worcestershire sauce into onion mixture; mix in chipotle peppers. Cook and stir mixture until liquid is slightly evaporated, about 5 minutes. Add shrimp and cook until opaque, about 5 minutes. Reduce heat and simmer until liquid is reduced, about 15 minutes. Serve shrimp mixture over cooked rice.