Chipotle Pepper Spanish Rice Recipes

CHIPOTLE SPANISH RICE

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.

CHIPOTLE PEPPER SPANISH RICE

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.

GUY'S SPICY SPANISH RICE

Steps:

• Heat the grill or broiler to high.
• Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
• In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
• Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.

CHIPOTLE BEEF & RICE

Steps:

• In a large skillet, cook the beef, onions and pepper over medium heat until beef is no longer pink; drain., Stir in the rice, salsa, sour cream, pepper rings, lime juice, chipotle pepper and 1/2 cup cheese. Cook and stir until heated through. Sprinkle with remaining cheese. Cover and let stand for 5 minutes or until cheese is melted.

CHIPOTLE CHICKEN WITH SPANISH RICE

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.

SPICY SPANISH-STYLE RICE

Steps:

• Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
• Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

SPANISH RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
• Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
• Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
• Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.

SLOW-COOKER CHIPOTLE CHICKEN AND PINTOS WITH SPANISH RICE

Steps:

• Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours.
• About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
• Meanwhile, gently stir tomato into chicken mixture.
• To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.

SPANISH RICE WITH ZUCCHINI

Steps:

• Preheat oven to 350°F.
• In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.
• Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.