Chipotle Rice Bowl Recipes

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CHIPOTLE RICE BOWL



Chipotle Rice Bowl image

I put this together after I decided to make yummy cilantro rice. I crave Chipotle at home, so here it is! Awesome to suit any gluten-free diet or vegetarian.

Provided by glutenfree55

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups water
1 teaspoon salt
1 cup rice (long-grain white works best)
1/4 cup chopped fresh cilantro
1 lime
1 -2 tablespoon olive oil
1 sliced green pepper
1/2 sliced red onion
salt and pepper
shredded monterey jack cheese, to taste
sour cream, to taste
salsa, to taste

Steps:

  • Bring water and salt to a boil.
  • Add rice and stir.
  • Simmer for 20 minutes covered.
  • Add juice of a lime and cilantro and mix. Cover till ready to serve.
  • Towards the end of the 20 minute rice, start the vegetables.
  • Heat olive oil on medium heat.
  • Add sliced peppers and onions.
  • Add salt and pepper to taste.
  • Sauté for 7-10 minutes till almost stir-fried brown.
  • In nice sized bowl, add rice 1st, then hot vegetables on top, next add shredded cheese, sour cream and salsa.
  • Enjoy!

Nutrition Facts : Calories 222, Fat 3.8, SaturatedFat 0.6, Sodium 587.7, Carbohydrate 43.1, Fiber 1.9, Sugar 1.6, Protein 3.8

CHIPOTLE-STYLE VEGGIE RICE BOWL



Chipotle-Style Veggie Rice Bowl image

Make and share this Chipotle-Style Veggie Rice Bowl recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 28

2 Hass avocadoes, peeled and seeded
1/2 jalapeno pepper, seeded, and minced
1/2 red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon salt
2 teaspoons fresh cilantro, chopped
2/3 cup long grain brown rice
2 cups water
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 teaspoon fresh lemon juice
1 bay leaf
1/2 jalapeno pepper, seeded
6 medium red ripe sweet tomatoes (can sub 1 can 28 ounce size tomatoes, undrained)
1/2 red onion
4 tablespoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon salt
2 red onions
1 red bell pepper
1 yellow bell pepper
1 tablespoon olive oil
2 tablespoons fresh lime juice
2 teaspoons fresh lemon juice
salt and pepper
1 cup black beans
1/2 cup shredded mexican cheese
4 tablespoons sour cream

Steps:

  • For Guacamole: Combine all of the ingredients into food processor and blend until smooth.
  • For Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice, bay leaf, cilantro, and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 40-45 minutes. Fluff rice with a fork.
  • For Pico Salsa: Add all ingredients to food processor and pulse until chopped and well-mixed.
  • For Vegetables: Heat oil in oven-proof skillet, and preheat broiler. Saute onions and peppers with salt, pepper, and lemon/lime juice for 10 minutes, or until soft. Place skillet in the broiler for 3-5 minutes, or until vegetables begin to form blackened edges.
  • Final Assembly: Put desired amount of rice in a bowl, add ingredients in order, then top each with 1/2 cup black beans, 2 tablespoons sour cream, and 1/4 cup cheese. Warm in the microwave for 1 minute.

Nutrition Facts : Calories 492.2, Fat 23, SaturatedFat 6.8, Cholesterol 23.6, Sodium 1677.1, Carbohydrate 62.2, Fiber 14.3, Sugar 11.7, Protein 14.8

CRISPY CHIPOTLE RICE BALLS RECIPE BY TASTY



Crispy Chipotle Rice Balls Recipe by Tasty image

Here's what you need: olive oil, small onion, red bell pepper, garlic, arborio rice, dry white wine, low sodium chicken broth, chipotle powder, garlic powder, onion powder, coriander powder, paprika, cumin, oregano, salt, pepper, corn kernel, shredded cheese blend, avocados, sour cream, fresh cilantro, lime, garlic powder, salt, pepper, flour, bread crumbs, eggs, oil, fresh cilantro, queso fresco

Provided by Betsy Carter

Categories     Snacks

Yield 30 servings

Number Of Ingredients 31

1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 cup arborio rice
½ cup dry white wine
2 ½ cups low sodium chicken broth, boiling
1 tablespoon chipotle powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coriander powder
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon pepper
½ cup corn kernel
1 cup shredded cheese blend
2 avocados
170 g sour cream, or plain Greek yogurt
½ cup fresh cilantro
1 lime, juice of
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 cup flour
1 cup bread crumbs
3 eggs
oil, for frying
fresh cilantro, for serving
queso fresco, for serving

Steps:

  • In a pot, heat olive oil over medium heat. Add onions and peppers, and cook until translucent.
  • Add garlic and rice, and cook until fragrant.
  • Add white wine, stirring frequently.
  • Slowly add hot chicken broth ½ cup at a time, stirring frequently for about 20 minutes, or until rice is al dente.
  • In a small bowl, combine chipotle powder, garlic powder, onion powder, coriander, smoked paprika, pepper, cumin, oregano, salt, and pepper.
  • Add half of spice mixture to rice.
  • Remove rice from heat. Mix in corn and cheese blend.
  • Cool until room temperature, then chill in the fridge for at least 30 minutes.
  • While mixture is chilling, place avocados, Greek yogurt, cilantro, lime juice, garlic powder, salt, and pepper in a food processor and blend until smooth.
  • Place flour, eggs and bread crumbs in three separate bowls. Lightly beat eggs and add remaining spice mixture to bread crumbs.
  • Drop a heaping spoonful of mixture into the flour. Coat with flour and shape it to about the size of a golf ball. Coat with egg, then dip in bread crumbs.
  • In a skillet, heat oil to 350°F (180˚C).
  • Add well-coated rice balls to hot skillet.
  • Fry for about 2 minutes on each side or until golden brown.
  • Place fried rice balls on a plate lined with a paper towel to drain.
  • Serve warm with avocado dipping sauce.
  • Top with cilantro and queso fresco, if desired.
  • Enjoy!

Nutrition Facts : Calories 192 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, Sugar 2 grams

CHIPOTLE SHRIMP AND RICE BOWL



Chipotle Shrimp and Rice Bowl image

Shrimp with poblano peppers in chipotle adobo sauce are served atop seasoned yellow rice with corn, chopped green onions, cilantro, and lime wedges.

Provided by Knorr(R)

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 27m

Yield 4

Number Of Ingredients 12

1 pound medium shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
1 poblano pepper, stem and seeds removed, chopped
1 tablespoon adobo sauce from chipotle peppers, or more to taste
½ lime, juiced
2 cloves garlic, minced
1 ¾ cups water
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
1 (11 ounce) can no-salt-added whole-kernel corn, drained
2 green onions, chopped
¼ cup cilantro, chopped
Lime wedges for garnish

Steps:

  • Pat shrimp dry with paper towels and season lightly with salt.
  • Preheat large skillet over medium-high heat. Add oil and heat until shimmering. Add shrimp, chopped poblano pepper and adobo sauce; cook two minutes, stirring to ensure shrimp are evenly coated with sauce. Reduce heat to medium, add garlic and cook one minute more or until shrimp are cooked through, stirring constantly. Remove from skillet and set aside.
  • In same skillet, place water, contents of rice package and corn in a small saucepan. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Remove from heat and stir in green onions and cilantro.
  • Place rice mixture on a serving platter. Top with shrimp; serve with lime wedges.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 46.5 g, Cholesterol 172.5 mg, Fat 6.5 g, Fiber 4 g, Protein 28.8 g, SaturatedFat 0.9 g, Sodium 586.6 mg, Sugar 3.1 g

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