Best 2 Chipotle Beef Rice Recipes
**Chipotle Beef with Rice: A Fusion of Mexican and Asian Flavors**
Indulge in the tantalizing fusion of Mexican and Asian cuisines with our Chipotle Beef with Rice recipe. This delectable dish combines the smoky heat of chipotle peppers with the aromatic richness of Asian spices, creating a flavor profile that is both bold and harmonious. Perfectly cooked beef, tender and juicy, is coated in a luscious chipotle sauce, while fluffy rice absorbs all the savory juices. As you savor each bite, the symphony of flavors will dance on your palate, leaving you craving more. In addition to the main recipe, we also provide variations to cater to different preferences and dietary restrictions, including a vegetarian version with tofu and a low-carb option with cauliflower rice. With easy-to-follow instructions and a list of essential ingredients, this Chipotle Beef with Rice recipe is a culinary adventure that will impress your taste buds and satisfy your hunger.
CHIPOTLE CILANTRO LIME RICE (COPYCAT)
Learn the secrets to making Chipotle Cilantro Lime Rice in the comfort of your own kitchen. This copycat recipe starts with getting the right type of rice and cooking it in a non-traditional way. This rice is soft and fluffy with just the right amount of chew and no stickiness.
Provided by Meggan Hill
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Bring 8 cups water to a boil in a large pot. Add rice, bay leaf, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Boil uncovered for 10 to 12 minutes (for me it's always 12, but some readers have reported mushy rice after 12 minutes, so keep an eye on yours).
- Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl.
- Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional 1/4 teaspoon). Serve hot or at room temperature.
- Bring 4 cups water to a boil in a large pot. Add rice, bay leaf, oil if using, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Reduce heat to low, cover, and cook for 15 minutes.
- Remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional 1/4 teaspoon). Serve hot or at room temperature.
- Add rinsed rice (see notes), water (according to manufacturer's instructions, see notes), bay leaf, salt (I like 1 teaspoon), and oil if using. Close rice cooker, plug in, and turn on. Cook according to manufacturer's instructions.
- When the rice is finished, remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Add more salt to taste (I like 1/4 teaspoon). Serve hot or at room temperature.
- Follow the instructions above using the following times: 40 minutes for Basmati on the stove top, 45 minutes for long-grain on the stove top, and 60 - 70 minutes for a rice cooker (or according to manufacturer's instructions). 2 cups brown rice makes 16 servings, 1/2 cup each (higher yield than white rice).
Nutrition Facts : Calories 114 kcal, Carbohydrate 25 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHIPOTLE SHREDDED BEEF
This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
Tips:
- Choose the right cut of beef:Chuck roast or flank steak are good options for this recipe, as they are both flavorful and relatively inexpensive.
- Brown the beef in batches: This will help to prevent the beef from stewing and ensure that it is evenly browned.
- Don't overcrowd the pan: If you overcrowd the pan, the beef will not brown properly and will instead steam.
- Use a good quality chili powder: This is the key ingredient in this recipe, so make sure to use a brand that you trust.
- Let the flavors meld: The longer you let the chili simmer, the better the flavors will meld together. So, if you have time, let it simmer for at least 30 minutes, or even longer.
- Serve with your favorite toppings: Some popular toppings for chipotle beef and rice include shredded cheese, sour cream, guacamole, and salsa.
Conclusion:
Chipotle beef and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beef. With its smoky, spicy flavor, this dish is sure to be a hit with your family and friends. So, next time you are looking for a quick and easy meal, give chipotle beef and rice a try. You won't be disappointed!
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