Chipotle Spanish Rice Recipes

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CHIPOTLE CHICKEN WITH SPANISH RICE



Chipotle Chicken with Spanish Rice image

Chipotle peppers add smoky heat to this zippy chicken and rice dish. Chop up leftovers and stuff into bell peppers for a tasty twist. -Carolyn Collins, Freeport, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon garlic salt
2 tablespoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup chunky salsa
1 chipotle pepper in adobo sauce, finely chopped
2 packages (8.8 ounces each) ready-to-serve Spanish rice
1/2 cup shredded Mexican cheese blend or Monterey Jack cheese
2 tablespoons minced fresh cilantro or parsley

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.

Nutrition Facts : Calories 578 calories, Fat 23g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 1638mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.

CHIPOTLE PEPPER SPANISH RICE



Chipotle Pepper Spanish Rice image

This is a spicier variation of Recipe #15073 I posted a couple of years ago. I did not have any onions or frozen peas and got creative with what I had available in my pantry. Great with just about any Mexican meal or eggs. Enjoy!

Provided by Amber of AZ

Categories     Breakfast

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 7

2 cups rice (white, brown, whatever)
4 tablespoons oil
3 garlic cloves, minced
3 bouillon cubes
3 cups water
1 chipotle chile, diced
3 tablespoons adobo sauce

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.

Nutrition Facts : Calories 485.5, Fat 14.5, SaturatedFat 2, Cholesterol 0.3, Sodium 464.4, Carbohydrate 79.7, Fiber 1.6, Sugar 1.1, Protein 7.2

CHIPOTLE SPANISH RICE



Chipotle Spanish Rice image

A bold and smoky chipotle rice that goes great with barbecue, Spanish or Mexican food. You can use only one chipotle if you don't like your rice as spicy as we do.

Provided by Barb R

Categories     White Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup uncooked long grain rice
1 cup sweet onion, chopped
5 garlic cloves, minced
2 tablespoons olive oil
1 (14 1/2 ounce) can muir glen diced fire-roasted tomatoes (include the juice)
1 3/4 cups chicken broth
2 canned chipotle chiles in adobo, finely minced (include 2 teaspoons adobo sauce)
1/4 cup sliced black olives, drained
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro (optional)

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.

Nutrition Facts : Calories 277.7, Fat 8.6, SaturatedFat 1.3, Sodium 629.5, Carbohydrate 43.3, Fiber 1.5, Sugar 2.1, Protein 6.1

CHEESY CHIPOTLE SPANISH RICE



Cheesy Chipotle Spanish Rice image

Tender grains of rice simmer in a mixture of broth and tomato purée accented with aromatic spices to give the rice authentic flavour, then the dish gets a creamy kick of heat from the chipotle cheese.

Categories     Appetizers

Yield 4

Number Of Ingredients 15

1 cup (250 mL) BLACK RIVER - Cheese Chipotle Cheese Log
2 tbsp (30 mL) oil
1 onion, small and finely chopped
1 red pepper, finely chopped
3 garlic cloves, minced
2 tsp (10 mL) paprika
1 tsp (5 mL) chili powder
1 tsp (5 mL) cumin, ground
3/4 tsp (4 mL) salt
3/4 tsp (4 mL) pepper
2 1/2 cups (625 mL) long-grain white rice, parboiled
1 cup (250 mL) chicken broth, sodium-reduced
1 cup (250 mL) tomatoes, puréed
2 tbsp (30 mL) parsley, fresh and chopped
lemon wedge

Steps:

  • Heat oil in large, nonstick skillet set over medium-high heat; cook onion and red pepper for about 5 minutes or until softened. Add garlic, paprika, chili powder, cumin, salt and pepper; cook, stirring, for about 2 minutes or until fragrant.
  • Add rice; cook, stirring, for about 1 minute or until coated. Pour in broth and puréed tomatoes; bring to boil. Cover and reduce heat to simmer; cook for 15 to 20 minutes or until rice is tender and all of the liquid has been absorbed.
  • Sprinkle cheese over top; fluff rice with fork. Sprinkle with parsley and serve with lemon wedges.

SMOKY SPANISH RICE



Smoky Spanish Rice image

Provided by Sandra Lee

Categories     side-dish

Time 26m

Yield 6 servings

Number Of Ingredients 5

1 1/2 cups converted long-grain rice (recommended: Uncle Ben's)
1 (15-ounce) can diced tomatoes (recommended: Hunt's)
1 (4-ounce) can diced green chiles (recommended: Ortega)
2 tablespoons chipotle taco seasoning (recommended: Ortega)
3 1/3 cups water

Steps:

  • Combine all ingredients in a saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve.

SLOW-COOKER CHIPOTLE CHICKEN AND PINTOS WITH SPANISH RICE



Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice image

Chipotle peppers bring a spicy, smoky taste to chicken and a package of Spanish rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 4

Number Of Ingredients 10

1 1/4 pounds boneless skinless chicken thighs
2 cans (15.5 ounces each) pinto beans, rinsed and drained
2 cans (4.5 ounces each) Old El Paso™ chopped green chiles
2 chipotle chiles (from 6-ounce can),seeded and chopped
1 envelope (0.87 ounce) chicken gravy mix
1 package (6.8 ounces) Spanish rice mix
2 cups water
2 tablespoons olive oil or butter
1 medium tomato, seeded and chopped ( 3/4 cup)
Chopped fresh cilantro, if desired

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.

Nutrition Facts : Calories 610, Carbohydrate 77 g, Cholesterol 90 mg, Fat 1, Fiber 21 g, Protein 51 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1420 mg

COPYCAT CHIPOTLE® CILANTRO-LIME BROWN RICE



Copycat Chipotle® Cilantro-Lime Brown Rice image

This recipe is a great spin-off on your conventional (and let's face it, plain) side dish of rice at dinner. The brown rice provides a nutritious, fiber-packed alternative to white rice, and the cilantro and the lime gives this dish an extra dash of delicious Mexican flavor.

Provided by skinnymom

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 7

4 cups water
2 cups brown rice
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon extra-virgin olive oil
1 teaspoon sea salt
½ cup chopped fresh cilantro

Steps:

  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.
  • Transfer brown rice to a large bowl and cool slightly, 5 to 7 minutes.
  • Whisk lime juice, garlic, olive oil, and salt together in a bowl; stir into rice. Fold cilantro into rice mixture.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 73.6 g, Fat 3.8 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 453.9 mg, Sugar 0.9 g

SPICY SPANISH-STYLE RICE



Spicy Spanish-Style Rice image

This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
2 cups uncooked long-grain white rice
⅓ cup diced jalapeno pepper
⅓ cup chopped green onion
1 clove garlic, crushed
1 teaspoon chili powder, or to taste
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon chipotle chile powder, or to taste
½ teaspoon cayenne pepper, or to taste
2 ¼ cups chicken stock
½ cup tomato sauce

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.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g

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