CHIPOTLE'S BASMATI RICE
Make and share this Chipotle's Basmati Rice recipe from Food.com.
Provided by ZinaMae
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-qt. heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
- Add rice and lime juice, stir for one minute.
- Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to a simmer over low heat until rice is tender and water is absorbed, about 25 minutes.
- Fluff rice with a fork and stir in cilantro.
Nutrition Facts : Calories 126.9, Fat 2, SaturatedFat 0.3, Sodium 294.9, Carbohydrate 24.8, Fiber 1.1, Sugar 0.5, Protein 2.5
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 RICE BOWL
I put this together after I decided to make yummy cilantro rice. I crave Chipotle at home, so here it is! Awesome to suit any gluten-free diet or vegetarian.
Provided by glutenfree55
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring water and salt to a boil.
- Add rice and stir.
- Simmer for 20 minutes covered.
- Add juice of a lime and cilantro and mix. Cover till ready to serve.
- Towards the end of the 20 minute rice, start the vegetables.
- Heat olive oil on medium heat.
- Add sliced peppers and onions.
- Add salt and pepper to taste.
- Sauté for 7-10 minutes till almost stir-fried brown.
- In nice sized bowl, add rice 1st, then hot vegetables on top, next add shredded cheese, sour cream and salsa.
- Enjoy!
Nutrition Facts : Calories 222, Fat 3.8, SaturatedFat 0.6, Sodium 587.7, Carbohydrate 43.1, Fiber 1.9, Sugar 1.6, Protein 3.8
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-STYLE VEGGIE RICE BOWL
Make and share this Chipotle-Style Veggie Rice Bowl recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- For Guacamole: Combine all of the ingredients into food processor and blend until smooth.
- For Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice, bay leaf, cilantro, and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 40-45 minutes. Fluff rice with a fork.
- For Pico Salsa: Add all ingredients to food processor and pulse until chopped and well-mixed.
- For Vegetables: Heat oil in oven-proof skillet, and preheat broiler. Saute onions and peppers with salt, pepper, and lemon/lime juice for 10 minutes, or until soft. Place skillet in the broiler for 3-5 minutes, or until vegetables begin to form blackened edges.
- Final Assembly: Put desired amount of rice in a bowl, add ingredients in order, then top each with 1/2 cup black beans, 2 tablespoons sour cream, and 1/4 cup cheese. Warm in the microwave for 1 minute.
Nutrition Facts : Calories 492.2, Fat 23, SaturatedFat 6.8, Cholesterol 23.6, Sodium 1677.1, Carbohydrate 62.2, Fiber 14.3, Sugar 11.7, Protein 14.8
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
CHIPOTLE CHICKEN AND RICE
The chipotle chiles in this stovetop casserole lend an earthy, subtle heat to the dish. This make-ahead meal is perfect for dinner on a cool fall night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Number Of Ingredients 11
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
- Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).
- Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
- Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.
Nutrition Facts : Calories 474 g, Fat 18 g, Fiber 1 g, Protein 32 g
CHIPOTLE CHICKEN RICE BOWL
Make and share this Chipotle Chicken Rice Bowl recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
- Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.
- For the Basmati Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
- Add water and salt; bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 20 minutes. Stir in cilantro and lime juice; fluff rice with a fork.
- To Assemble: Spoon the rice into each bowl, followed by the beans, then the grilled chicken strips. Top with your choice garnishes.
Nutrition Facts : Calories 751.9, Fat 36.6, SaturatedFat 7.9, Cholesterol 160.6, Sodium 246.8, Carbohydrate 48.2, Fiber 9.4, Sugar 1.2, Protein 56.6
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
CHIPOTLE CHICKEN RICE BURRITOS
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. In large bowl, mix together cooked rice, salsa, pinto beans, Chipotle Chicken and 1/2 cup of the 3 Pepper Colby Jack™ cheese. Lay sandwich wrap on a clean, flat work surface. Place 1/2 cup of the chicken mixture in center of sandwich wrap and fold up like a package. Repeat with remaining wraps. Spray baking sheet with cooking spray and place burritos on baking sheet; lightly spray burritos with cooking spray. Top with remaining 1/2 cup of 3 Pepper Colby Jack™ cheese. Bake for 6-8 minutes until heated through; serve warm.
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- They Hand-Make Their Guacamole Every Day. The extra charge for guacamole isn't just Chipotle's way of coming between you and your hard-earned cash. In fact, the person who makes said guacamole might just have the hardest job in the restaurant.
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- To make marinade, in a food processor, blend chipotle pepper and adobo sauce, oil, onion, garlic, oregano, cumin, salt, and black pepper until smooth. Place chicken in a large resealable plastic bag; add marinade, seal bag and rub chicken until evenly coated.
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