HONEY CHIPOTLE MEXICAN RICE
Make and share this Honey Chipotle Mexican Rice recipe from Food.com.
Provided by under12parsecs
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, bring chile, tomatoes, water, onion, garlic, salt and red pepper to a boil for 2 minutes, then reduce to a simmer. Cook, slowly, covered for 15 minutes.
- Puree mixture in a blender (or use an immersion blender) until smooth. Stir in the honey and vinegar. You can make this ahead and refrigerate for a couple of days if needed. NOTE: You will need exactly 1 cup of the puree for the rice.
- Remove ribs and seeds from jalapenos and discard. Mince flesh and set aside.
- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.
- Heat oil in a large skillet or saute pan over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 5 minutes.
- Reduce heat to medium, add garlic and minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
- Stir in broth, pureed mixture, and salt. Stirring frequently,continue cooking for 5 minutes or until rice is cooked through and the liquid has been absorbed, If the rice looks too dry before it is cooked through, add more puree or stock or plain water by tablespoonfuls to reach desired consistency.
Nutrition Facts : Calories 242, Fat 7.5, SaturatedFat 1, Sodium 771, Carbohydrate 41.1, Fiber 1.3, Sugar 19.3, Protein 3.8
SUNNY'S HONEY CHIPOTLE CHICKEN WET BURRITO
Steps:
- For the burrito: In a large pan on medium-high heat, add the adobo sauce, barbecue seasoning, chicken, 2 tablespoons of the oil and the scallion whites. Saute until everything is combined and coated and the chicken is warmed through, 6 to 8 minutes. Remove to a large bowl.
- In a medium bowl, toss the rice with the lime zest and scallion greens; season with a pinch of salt and a few grinds of black pepper.
- Drain the beans over a bowl and reserve 1 cup of the liquid for the topping. Add the beans to the bowl with the chicken mixture, then add the rice mixture and cheese and mix to combine.
- Add a couple of spoonfuls of filling to each tortilla. Fold one of the tortillas by first overlapping the line of filling with the flap closest to you. Tuck in both sides and, while holding them, fold the tortilla over itself, keeping the ingredients tucked tightly in the center. Fold the remaining tortillas.
- Preheat the oven to broil.
- On a griddle or in a large pan on high heat, add the remaining tablespoon of oil. Add each burrito seam-side down and sear until golden brown, 2 to 3 minutes (you may have to do this in batches if using a pan instead of a griddle). Flip and sear the other side, another 2 to 3 minutes. Transfer the burritos to an ovensafe serving dish.
- For the topping: Drizzle the reserved 1 cup bean liquid over the burritos, top evenly with the cheese and place under the broiler until the cheese is just melted, 3 to 5 minutes. Serve topped with the white onions, cilantro and a squeeze of lime.
HONEY CHIPOTLE WING SAUCE GLAZE
Smoky, sweet, and spicy sauce great for tossing on wings or glazing chicken/pork before or after cooking.
Provided by Stefanie Beach Camfield
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
- Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.
Nutrition Facts : Calories 51 calories, Carbohydrate 11.8 g, Fat 0.4 g, Fiber 0.9 g, Protein 0.5 g, Sodium 449.5 mg, Sugar 9 g
CHIPOTLE MEXICAN GRILL HONEY VINAIGRETTE
Can be used as a salad dressing or meat marinade. From: Chef, Jaime Mercado, Chipotle. Source: Texas Cable News/Food. ***Please note: this recipe calls for Kosher salt - a much coarser salt than regular table salt. If you use table salt you SHOULD reduce the salt to 1 Tablespoon. If a recipe calls for Kosher salt you should always 1/2 the amount if you are using table salt. I assume the folks who commented that the recipe was too salty were probably using regular table salt.***
Provided by irishred5
Categories Salad Dressings
Time 10m
Yield 2 1/3 cups, 19 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in blender, adding oil slowly at the end.
Nutrition Facts : Calories 170.4, Fat 17.1, SaturatedFat 2.4, Sodium 735.5, Carbohydrate 5, Fiber 0.1, Sugar 4.9
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