Mexican Style Chipotle Rice Recipes

MEXICAN-STYLE CHIPOTLE RICE

Steps:

• Heat the olive oil in a large non-stick pan over a medium heat.
• Add 1 chopped onion, stir well, reduce the heat to medium-low and cover.
• Cook, stirring occasionally for ten minutes or until the onion is soft and translucent.
• Add 1 cloves garlic and 1 tsp chipotle paste, stir well and cook for a further minute.
• Add a chopped red pepper and cook for another ten minutes, stirring occasionally, until the pepper is cooked.
• Add 100g sweetcorn then pour in a tin of chopped tomatoes, the drained tin of beans, 160g rice and 200ml boiling water or hot vegetable stock.
• Bring to the boil, then cover with a lid and cook on a low heat for 25-30 minutes until the rice is cooked through and most of the liquid has gone.
• Add a little more water if needed but be careful not to add too much.
• Season to taste with salt and pepper and serve with fresh coriander and lime wedges.

CHIPOTLE CILANTRO LIME RICE (COPYCAT)

Steps:

• Bring 8 cups water to a boil in a large pot. Add rice, bay leaf, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Boil uncovered for 10 to 12 minutes (for me it's always 12, but some readers have reported mushy rice after 12 minutes, so keep an eye on yours).
• Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl.
• Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional 1/4 teaspoon). Serve hot or at room temperature.
• Bring 4 cups water to a boil in a large pot. Add rice, bay leaf, oil if using, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Reduce heat to low, cover, and cook for 15 minutes.
• Remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional 1/4 teaspoon). Serve hot or at room temperature.
• Add rinsed rice (see notes), water (according to manufacturer's instructions, see notes), bay leaf, salt (I like 1 teaspoon), and oil if using. Close rice cooker, plug in, and turn on. Cook according to manufacturer's instructions.
• When the rice is finished, remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Add more salt to taste (I like 1/4 teaspoon). Serve hot or at room temperature.
• Follow the instructions above using the following times: 40 minutes for Basmati on the stove top, 45 minutes for long-grain on the stove top, and 60 - 70 minutes for a rice cooker (or according to manufacturer's instructions). 2 cups brown rice makes 16 servings, 1/2 cup each (higher yield than white rice).