Chilis Restaurant Rice Recipes
CHILI LIME RICE
Chili lime rice is a flavourful and easy alternative to plain white rice. It's perfect when served with Mexican, Caribbean or Southwestern flavours.
Provided by Tonje
Categories Side Dish
Number Of Ingredients 4
Steps:
- Add the rice, vegetable stock and chili powder to a small pot. Place it on the stove top on medium heat, and allow it to simmer for 10-15 minutes (or longer if using brown rice), until the water has been absorbed and the rice has cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Add lime juice to the cooked rice, and stir to combine. Add additional chili powder if you want to make it spicy. Serve chili lime rice while it is still hot.
Nutrition Facts : Calories 193 kcal, Carbohydrate 43 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 408 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
COPYCAT RESTAURANT STYLE MEXICAN RICE
This easy to make side dish tastes just like the rice from your favorite Mexican restaurant.
Provided by Danelle
Categories Side Dishes
Time 30m
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
- Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
- Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.
CHILI'S MARGARITA GRILLED CHICKEN AND BELINDA'S MEXICAN RICE
I started with a copycat recipe, added more of my favorite (garlic salt) ingredient, and then made this for my son, as well as for my co-worker, who had just had a baby. Everyone's comment: "Wow! That was really tender, tasty chicken!" (I didn't tell them how incredibly easy it was!) I served it with my Mexican rice (another favorite)and black beans.
Provided by Belinda in Austin
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
- Remove chicken from marinade, and sprinkle with garlic salt and pepper.
- Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
- Serve with Mexican rice and black beans.
- Mexican Rice:.
- Cook rice in 1 tablespoon oil, until lightly browned.
- Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.
Nutrition Facts : Calories 362.7, Fat 7.4, SaturatedFat 1.4, Cholesterol 75.5, Sodium 610.9, Carbohydrate 39.9, Fiber 1.6, Sugar 0.9, Protein 31.1
CHILI WITH RICE
For a different spin on traditional chili, try this nicely seasoned version with rice, corn and ripe olives. "It's really quick to make, and you'll find everything you need for it in your cupboard," assured Margery Bryan of Royal City, Washington.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender., Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted.
Nutrition Facts :
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CHILI'S MARGARITA GRILLED CHICKEN (COPYCAT RECIPE) - THE ...
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- Preheat oven to 400 F. Rub chicken breasts with olive oil, taco seasoning and salt. Bake in the oven 15 minutes.
- Remove chicken from oven, then top with salsa, corn, black beans and cheese. Bake another 10 minutes until cheese is melted.
- Remove chicken from oven and top with diced tomatoes and cilantro. Add sliced avocado and lime on the side. I served frozen potato wedges with my chicken as a side dish but that's optional; you could also do sweet potato fries, a side salad, sauteed spinach or more. The choice is up to you!
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- a 6-quart stock pot over medium heat. Place meat into the stock pot and cook until the meat is browned. Drain if desired. While meat is browning combine chili spice mix, 3 1/4 cups of water, and tomato sauce in the bowl. Stir until well blended.
- Add chili seasoning liquid to the browned meat. Stir well, and bring to a boil. Saute onions in 1 tablespoon of cooking oil over medium heat in a skillet until the onions are translucent. Add the onions to the chili. Reduce the chili to low and simmer for one hour stirring every 15 minutes. In a separate bowl, mix 1 cup water with masa harina. Mix well. Add to chili stock pot, and cook for an additional 10 minutes.
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- In a large pot over medium high heat, brown hamburger. Use a potato masher or meat masher to break the meat into fine pieces. There shouldn't be any large chunks. Drain the meat. Return pot to the heat and add Portuguese sausage and bacon. Cook just until both the sausage and bacon are heated through. If there is an excess of oil, drain. Otherwise, the oil can be used to flavor the vegetables.
- Lower the heat to medium. Stir in chili powder, cumin, oregano, and paprika. Cook just until fragrant, about 30 seconds.
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