Chipotle Chili With Rice Recipes

CHIPOTLE FIESTA CHILI

Steps:

• Cook ground turkey and onion in a medium saucepan over medium heat; cook and stir until turkey is no longer pink and cooked through. Stir in garlic, chili powder, chipotle peppers with adobo sauce; stir until turkey is coated and fragrant. Drain excess fat from pan. Transfer mixture to a bowl.
• Using the same saucepan, prepare Knorr® Fiesta Sides™ - Spanish Rice according to package instructions. When the rice is cooked, add the ground turkey mixture, tomatoes, and green chiles; stir until heated through. Serve, if desired, with chopped cilantro, onion and/or shredded cheese.

CHIPOTLE CHILI WITH RICE

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.

SPICY CHILI CHIPOTLE RICE

Steps:

• chop up chipotle chilie.
• combine all ingridents
• bring to a boil.
• cover and simmer on lowest heat.
• remove 20 to 25mins.
• fluff rice to serve.

CHILI WITH RICE

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.

EMILY'S CHIPOTLE CHILI

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.

CHIPOTLE-PALE ALE CHILI WITH MEXICAN BROWN RICE TABBOULEH

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.

CHIPOTLE COPYCAT LIME RICE RECIPE

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-STYLE CILANTRO-LIME RICE

Steps:

• Rinse rice several times with cold water until water runs clear. Drain well in a fine-mesh sieve. Transfer rice to a medium pot. Add salt and 1 1/4 cups water, cover, and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, 18-21 minutes.
• Remove from heat. Let stand, covered and undisturbed, 10 minutes. Use a fork to fluff, then gently fold in cilantro, butter, and lime juice.

CHIPOTLE CHICKEN AND RICE

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.