Chili Lime Rice Food

CHILI LIME RICE

Steps:

• Add the rice, vegetable stock and chili powder to a small pot. Place it on the stove top on medium heat, and allow it to simmer for 10-15 minutes (or longer if using brown rice), until the water has been absorbed and the rice has cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
• Add lime juice to the cooked rice, and stir to combine. Add additional chili powder if you want to make it spicy. Serve chili lime rice while it is still hot.

CHIPOTLE COPYCAT LIME RICE RECIPE

Steps:

• In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
• Add rice and lime juice, stir for 1 minute.
• Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
• At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
• Add in the cilantro and fluff rice with a fork.

GARLIC CILANTRO LIME RICE

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

LIME CILANTRO RICE

Steps:

• Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
• Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

CHILI LIME RICE

Steps:

• Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
• Bring the chicken stock to a boil in a saucepan. Stir the cilantro mixture, salt, butter, and rice into the water and return to a boil; After boiling is returned cook for 1 minute. Cover and rest for 5 - 10 minutes. Fluff with a fork.

SWEET CHILI LIME FRIED RICE

Steps:

• In a small bowl, mix the Soy Sauce (2 tablespoon), Sweet Chili Sauce (3 tablespoon), juice of the Lime (1) and salt and pepper.
• Deseed the Jalapeño Pepper (1).
• Dice the Carrot (1 cup) and the Onion (1/2). Mince the Garlic (2 clove). Finely chop the Fresh Ginger (1 inch) and jalapeño pepper.
• Chop the Broccoli (1 1/2 cup) and Mushroom (1 1/2 cup).
• Shred the Chicken (2 cup).
• Prepare White Rice (3 cup).
• In a large pan or wok, heat peanut or Vegetable Oil (as needed). Don't use olive oil because it doesn't hold up well to high heat. Add the onions, carrot, jalapeño, garlic, and ginger. Sauté until nice and soft.
• Add the broccoli and mushrooms and 2 tablespoons of the sauce and stir.
• Add the shredded chicken and sauté until most of the liquid evaporates.
• Make a well in the center of the wok or pan and add the cold rice, along with any remaining sauce.
• Stir together until all the liquid is absorbed and the grains of the rice are fluffy and hot. Taste and adjust the seasoning with Salt (to taste) and Ground Black Pepper (to taste) or any additional soy sauce if necessary.
• Add a squeeze of lime juice if you'd like, and serve hot.

BECKY'S EASY CILANTRO LIME RICE

Steps:

• Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
• Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.