CHIPOTLE CHICKEN WITH SPANISH RICE
Chipotle peppers add smoky heat to this zippy chicken and rice dish. Chop up leftovers and stuff into bell peppers for a tasty twist. -Carolyn Collins, Freeport, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°., Meanwhile, prepare rice according to package directions. Serve chicken with rice; sprinkle with cheese and cilantro.
Nutrition Facts : Calories 578 calories, Fat 23g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 1638mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.
SMOKY SPANISH RICE
Steps:
- Combine all ingredients in a saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve.
CHIPOTLE COPYCAT LIME RICE RECIPE
This is a copycat recipe I found for this amazing rice, it works perfectly with a nice savory pulled pork that I use for making burritos. But it really is good enough to have on it's own. *edit* I will have to revisit this recipe soon and come up with more precise measurements and possibly using more generic rice.
Provided by Allan Lee
Categories Medium Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
CHIPOTLE SPANISH RICE
A bold and smoky chipotle rice that goes great with barbecue, Spanish or Mexican food. You can use only one chipotle if you don't like your rice as spicy as we do.
Provided by Barb R
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil on medium heat in a saucepan and add chopped onion and minced garlic.
- Cook until tender and slightly golden.
- Add rice, stir fry for about one minute.
- Stir in remaining ingredients. Bring to a boil, cover and simmer over low heat for about 20 minutes, or until the liquid is absorbed.
- Allow to sit undisturbed for 5 minutes.
- Fluff with a fork and serve garnished with cilantro leaves if using.
Nutrition Facts : Calories 277.7, Fat 8.6, SaturatedFat 1.3, Sodium 629.5, Carbohydrate 43.3, Fiber 1.5, Sugar 2.1, Protein 6.1
CHIPOTLE PEPPER SPANISH RICE
This is a spicier variation of Recipe #15073 I posted a couple of years ago. I did not have any onions or frozen peas and got creative with what I had available in my pantry. Great with just about any Mexican meal or eggs. Enjoy!
Provided by Amber of AZ
Categories Breakfast
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in pan.
- Add garlic and rice.
- Brown garlic and rice for a couple of minutes on high.
- Add bouillon cubes and water.
- Let boil for a minute or two.
- Add chipotle chili and adobo sauce.
- Stir everything.
- Cover pan with foil or pan lid.
- Turn burner to low.
- Let simmer for at least 20 minutes.
- You should not need to add anymore water, but if the rice has soaked up the previous water you can add more if it makes you feel better.
Nutrition Facts : Calories 485.5, Fat 14.5, SaturatedFat 2, Cholesterol 0.3, Sodium 464.4, Carbohydrate 79.7, Fiber 1.6, Sugar 1.1, Protein 7.2
CHEESY CHIPOTLE SPANISH RICE
Tender grains of rice simmer in a mixture of broth and tomato purée accented with aromatic spices to give the rice authentic flavour, then the dish gets a creamy kick of heat from the chipotle cheese.
Categories Appetizers
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in large, nonstick skillet set over medium-high heat; cook onion and red pepper for about 5 minutes or until softened. Add garlic, paprika, chili powder, cumin, salt and pepper; cook, stirring, for about 2 minutes or until fragrant.
- Add rice; cook, stirring, for about 1 minute or until coated. Pour in broth and puréed tomatoes; bring to boil. Cover and reduce heat to simmer; cook for 15 to 20 minutes or until rice is tender and all of the liquid has been absorbed.
- Sprinkle cheese over top; fluff rice with fork. Sprinkle with parsley and serve with lemon wedges.
CHIPOTLE BEEF & RICE
Made completely in the skillet, this savory, moist mix of ground beef, lime, salsa, peppers and cheese offers creamy comfort. Chipotle pepper adds just the right hint of heat. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, onions and pepper over medium heat until beef is no longer pink; drain., Stir in the rice, salsa, sour cream, pepper rings, lime juice, chipotle pepper and 1/2 cup cheese. Cook and stir until heated through. Sprinkle with remaining cheese. Cover and let stand for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 403 calories, Fat 11g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 495mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
CHIPOTLE RICE RECIPE
Get out the sour cream, garlic, bacon and fideo pasta for our Chipotle Rice Recipe! You only need 35 minutes to create this delicious Chipotle Rice Recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Mix sour cream and 1 Tbsp. chipotle peppers. Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Reserve 2 tsp. drippings in skillet.
- Add pasta to skillet; cook 2 min. or until lightly browned. Add rice, onions and garlic; cook 1 min. Stir in broth and remaining chipotle peppers; bring to boil. Cover; simmer on low heat 18 to 20 min. or until liquid is absorbed.
- Stir in bacon and parsley. Top with sour cream mixture just before serving.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0.8312 g, Sugar 0 g, Protein 4 g
SPICY SPANISH-STYLE RICE
This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
- Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g
MEXICAN RICE WITH CHIPOTLE PORK & AVOCADO SALSA
Ditch the takeaway and rustle up this smoky, spicy pork stir-fry with black beans, coriander and avocado
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
- Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
- In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.
Nutrition Facts : Calories 687 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.2 milligram of sodium
CHIPOTLE BEANS & RICE
I originally learned this recipe that I learned from my good friend of mine from San Juan. She taught me to make beans and rice like the natives do it. Of course over the years I've adapted it to make it my own. The biggest benefit of this recipe is that it is high protein and high fiber. Using brown rice instead of white rice decreases the glycemic index slightly as well. I hope you enjoy!
Provided by Dr. Maiysha Claibor
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Flash boil dry beans for 5-10 min and then Soak them for 2-4 hours.
- Cooking: Drain the soaked beans and add 4 cups of water to boil. Add 1 tbs salt in water. While beans are coming to a boil, in a separate pot add 3 cups of water, 1tbs salt, 1 tsp chipotle seasoning, and 1 cup of brown rice. Bring to boil and allow boiling at medium heat for 30 minutes. Combined your chopped vegetables and add half of them to the boiling beans, and half of them to the boiling rice. Continue to allow the beans to cook on medium heat for 30 minutes. Once the beans are soft (not mushy) and the rice is fully cooked, pour the rice into the cooked bean mixture and let simmer for 10 minute Serve topped with fresh guacamole and fat free or vegan sour cream, or over sweet cornbread.
Nutrition Facts : Calories 170.7, Fat 2.2, SaturatedFat 0.4, Sodium 3496.5, Carbohydrate 32.6, Fiber 3.4, Sugar 1.1, Protein 5.3
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