Chipotle Chicken and Rice

I am not quite sure how I feel about this recipe yet, so if you have suggestions on how to improve it, feel free to let me know. There is something....savory? missing I think. This recipe is from the Mustard Seed Cafe Cookbook.

1 Tlbs unsalted butter

1 tsp minced garlic

1/4 cup water

1.25 cup low-sodium chicken broth

3 chopped chipotle chilis in adobo sauce

1/4 tsp cumin

1 cup brown rice

1 chicken breast, cubed or cut into small strips

In a 2 qt saucepan, melt the butter until it sizzles. Add the garlic and cook over medium heat until softened. Add the water, broth, chipotle and cumin. Bring to a boil. Add the rice, reduce the heat to low, cover, and cook 45 minutes or so until the rice is tender and liquid is absorbed. Meanwhile, pan grill the chicken, then add it to the rice (if you want it flavored as well).

Rating 3.5/5

Why? I have never cooked with adobo chilis before, so I wasn't sure what to expect. I love the smell of the chilis and because of that I think I was expecting the savoriness (is that a word?) of the rice to be stronger. I will probably try this recipe again, but maybe add some of the flavors of the adobo sauce to the rice. It wasn't as saucy as I would like, so another option would be to actually make adobo sauce to put over the rice. If I did that, I would probably add the chicken to the sauce and simply pour the sauce over the rice to serve.