Rice with Corn Okra and Chipotle

Ingredients

• 1/2 pound small fresh okra, washed, trimmed, and sliced 1/2inch thick
• Juice of 1 lemon
• 3 tablespoons Spanish olive oil
• 1 medium onion, finely diced
• 1 small green pepper, stemmed, seeded, and finely chopped
• 3 cloves garlic, finely chopped
• 3 canned plum tomatoes, seeded and chopped
• 1/2 cup dry sherry
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups long grain white rice, rinsed until the water runs clear
• 8 threads saffron, crushed
• 1 cup corn kernels (from about 2 ears corn)
• 1 pickled chipotle chile, chopped (see Note)
• 1/4 cup pickling liquid from chipotles (see Note)
• 4 1/4 cups light chicken broth, preferably homemade

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