Chipotlespanishrice Food

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EASY SPANISH RICE



Easy Spanish Rice image

This recipe has been told to me by my girlfriends MIL from Mexico. I had to measure the ingredients. Never before have they been measured, always a 'handful of this and equal parts of this' until it looked right. I hope you enjoy it. It has become a family favorite in our home. I am always asked to make it!

Provided by Arizona Desert Flower

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 tablespoons olive oil
1 ½ cups long-grain rice
3 cups water
2 roma (plum) tomatoes, chopped
1 cup chopped onion
¾ cup chopped fresh cilantro, or more to taste
1 tablespoon tomato bouillon with chicken flavoring (such as Knorr®), or more to taste

Steps:

  • Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes.
  • Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil. Turn off heat and cover pot tightly with a lid. Leave pot covered on hot burner until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 30.4 g, Fat 3.7 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 18 mg, Sugar 1.3 g

CHIPOTLE PEPPER SPANISH RICE



Chipotle Pepper Spanish Rice image

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

2 cups rice (white, brown, whatever)
4 tablespoons oil
3 garlic cloves, minced
3 bouillon cubes
3 cups water
1 chipotle chile, diced
3 tablespoons adobo sauce

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 COPYCAT LIME RICE RECIPE



Chipotle Copycat Lime Rice Recipe image

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

1 teaspoon vegetable oil or 1 teaspoon butter
2 teaspoons fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 lime

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



Chipotle Spanish Rice image

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

1 cup uncooked long grain rice
1 cup sweet onion, chopped
5 garlic cloves, minced
2 tablespoons olive oil
1 (14 1/2 ounce) can muir glen diced fire-roasted tomatoes (include the juice)
1 3/4 cups chicken broth
2 canned chipotle chiles in adobo, finely minced (include 2 teaspoons adobo sauce)
1/4 cup sliced black olives, drained
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro (optional)

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

CHEESY SPANISH RICE



Cheesy Spanish Rice image

I originally found this recipe in a Good Housekeeping cookbook, but have modified it over the years to suit our family's taste. It goes great with just about any chicken, beef or pork -- I just pop this in the oven and make the rest of the meal while it is baking.

Provided by TasteTester

Categories     Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

4 bacon, slices
1/2 cup diced green pepper
1 1/4 cups chopped onions
1/4 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper (optional) or 1/4-1/2 teaspoon chili powder (optional)
1 (16 ounce) can best quality plum tomatoes
1 (8 ounce) can tomato sauce
chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1 1/3 cups long-grain rice
3/4 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. In large skillet, fry bacon until crisp; drain on paper towels; crumble and set aside. Pour off all but 2 tablespoons bacon drippings.
  • In hot drippings, cook onions and green pepper until tender, stirring often, about 10 minutes.
  • Into measuring cup, drain tomatoes; add enough chicken broth to the tomato liquid to make 1 3/4 cups. Cut up tomatoes.
  • To onion mixture, add chicken broth liquid mixture, tomatoes, tomato sauce, garlic powder, sugar, salt -- and, if using -- cayenne or chili powder. Heat to boiling. Grease a 1-1/2 quart casserole.
  • Remove mixture from heat and stir in rice; pour into casserole. Cover and bake 35 minutes or until rice is tender and liquid is absorbed. Stir lightly with fork. Sprinkle with cheese and bake uncovered for 5 minutes. Garnish with crumbled bacon and serve.

Nutrition Facts : Calories 219, Fat 3, SaturatedFat 0.9, Cholesterol 3.6, Sodium 445.5, Carbohydrate 43.1, Fiber 2.8, Sugar 6.8, Protein 5.2

CHIPOTLE CHICKEN WITH SPANISH RICE



Chipotle Chicken with Spanish Rice image

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

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon garlic salt
2 tablespoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup chunky salsa
1 chipotle pepper in adobo sauce, finely chopped
2 packages (8.8 ounces each) ready-to-serve Spanish rice
1/2 cup shredded Mexican cheese blend or Monterey Jack cheese
2 tablespoons minced fresh cilantro or parsley

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.

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