**Indulge in the Savory Delights of Chipotle Chili with Rice: A Culinary Journey Through Bold Flavors and Comforting Aromas**
Prepare to tantalize your taste buds with a culinary masterpiece that effortlessly blends the smoky heat of chipotle peppers with the comforting warmth of rice. This hearty and flavorful dish, known as Chipotle Chili with Rice, is a symphony of bold spices, tender meat, and wholesome grains, promising an unforgettable dining experience. Embark on a culinary journey through this enticing recipe, where each ingredient plays a harmonious role in creating a dish that is both satisfying and captivating. From the initial sautéing of aromatic vegetables to the slow simmering of rich broth infused with chipotle's distinctive smokiness, every step of this recipe is a testament to the art of culinary craftsmanship. Accompanied by fluffy and tender rice, this Chipotle Chili with Rice promises to transport you to a realm of culinary bliss, leaving you craving for more. So, gather your ingredients, ignite your culinary passion, and let's embark on a flavor-filled adventure together.
CHIPOTLE CHILI WITH RICE
This flavorful chipotle-flavored chili is quick and easy to make. A packet of Knorr rice makes it really filling and economical.
Provided by Christin Mahrlig
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Place ground beef, onion, and garlic in a lightly greased Dutch oven. Cook over medium heat until ground beef is browned, breaking it apart with a wooden spoon as it cooks.
- Add chili powder, tomatoes, and beef broth and simmer for 10 minutes.
- Add Knorr® Rice and corn and cook another 5 to 7 minutes.
Nutrition Facts : Calories 418 kcal, ServingSize 1 serving
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-PALE ALE CHILI WITH MEXICAN BROWN RICE TABBOULEH
If you're hosting a game-day party this year, a few things are guaranteed: People are going to get loud, hungry and thirsty, and not necessarily in that order. The best way to stay ahead of the game? Serve simple, make-ahead dishes and be sure to tell everyone it's BYOB. This smoky, savory chili gets more delicious the longer it cooks; the bright and zesty Mexican tabbouleh makes a perfect side dish, but it's even better paired with the chili.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Heat a small amount of olive oil in a large heavy-bottom pot over high heat. Working in 2 batches, sear the cubed meat, stirring occasionally, until nicely browned. Transfer the meat to a large bowl and add more oil to the pan between batches if needed.
- Add a little more oil to the pot. Sear the ground sirloin over high heat, stirring and breaking up chunks with a wooden spoon, until browned. Transfer to the bowl with the cubed meat.
- Return all the meat to the pot and add the cumin and salt and pepper. Stir for a few seconds until fragrant. Add the ale, tomatoes, refried beans, chipotle peppers and garlic. Season with another few pinches of salt and pepper. Simmer over medium-low heat, uncovered, stirring occasionally, until thickened, at least 1 hour. Keep tasting and seasoning with salt, pepper and more adobo sauce from the chipotles. Serve with Mexican Brown Rice Tabbouleh.
- Combine the rice with 4 cups of room-temperature water in a large saucepan and bring to a boil over medium heat. Lower the heat so the water just simmers, cover the pot, and cook until the water is absorbed, about 45 minutes. Remove from the heat and let stand, covered, 10 minutes.
- Meanwhile, in a small bowl, combine the lime juice, red onion, oil, garlic and some salt and pepper. Add the bell pepper, all but 1 tablespoon of the cilantro, and the mint to the rice; drizzle with the red onion mixture and toss to combine. Add more salt, black pepper and lime juice to taste. Garnish with the reserved 1 tablespoon cilantro. Serve with lime wedges.
CHILI RICE
Steps:
- In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
- Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
- Fluff with fork and garnish with green onions.
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.
EMILY'S CHIPOTLE CHILI
The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro.
Provided by emily.weaver.brown
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 8h35m
Yield 8
Number Of Ingredients 14
Steps:
- Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
- Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 23.5 g, Cholesterol 99.5 mg, Fat 24.9 g, Fiber 7.7 g, Protein 32.9 g, SaturatedFat 9 g, Sodium 1475.9 mg, Sugar 8.3 g
Tips for Making Chipotle Chili with Rice
- Choose the right beans. Pinto beans are a classic choice for chili, but you can also use black beans, kidney beans, or a mix of beans.
- Soak the beans overnight. This will help to soften them and reduce the cooking time.
- Don't skimp on the spices. Chili is all about flavor, so don't be afraid to use a generous amount of spices.
- Use fresh ingredients whenever possible. Fresh vegetables will give your chili a brighter flavor.
- Simmer the chili for at least 30 minutes. This will help to develop the flavors and thicken the chili.
- Serve the chili with your favorite toppings. Some popular toppings include sour cream, shredded cheese, avocado, and chopped cilantro.
Conclusion
Chipotle chili with rice is a delicious and easy-to-make meal that is perfect for a cold night. It is also a great way to use up leftover beans and vegetables. So next time you are looking for a hearty and flavorful meal, give this recipe a try. You won't be disappointed!
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