CHIPOTLE BROWN RICE RECIPES

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CHIPOTLE RICE BOWL RECIPE - FOOD.COM



Chipotle Rice Bowl Recipe - Food.com 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.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

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, FatContent 3.8, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 587.7, CarbohydrateContent 43.1, FiberContent 1.9, SugarContent 1.6, ProteinContent 3.8

CHIPOTLE CHICKEN RICE BOWL RECIPE - FOOD.COM



Chipotle Chicken Rice Bowl Recipe - Food.com image

Make and share this Chipotle Chicken Rice Bowl recipe from Food.com.

Total Time 4 hours 20 minutes

Prep Time 4 hours

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 26

1 recipe chipotle chicken (recipe follows)
1 recipe cilantro-lime basmati rice (recipe follows)
1 (16 ounce) can black beans, drained, rinsed, heated and seasoned with salt & pepper
2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 garlic cloves, coarsely chopped
1/4 cup red onion, coarsely chopped
1/4 cup olive oil
3 tablespoons lime juice
4 boneless skinless chicken breast halves (about 6 ounces each)
2/3 cup basmati rice, rinsed
1 cup water
salt
1 teaspoon vegetable oil or 1 teaspoon butter
2 tablespoons fresh cilantro
1/2 lime, juiced (to taste)
queso fresco
sour cream
salsa
lettuce
tomatoes
guacamole
shredded cheese (cheddar, Monterey Jack, etc.)
pico de gallo
avocado

Steps:

  • For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
  • Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.
  • For the Basmati Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
  • 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 20 minutes. Stir in cilantro and lime juice; fluff rice with a fork.
  • To Assemble: Spoon the rice into each bowl, followed by the beans, then the grilled chicken strips. Top with your choice garnishes.

Nutrition Facts : Calories 751.9, FatContent 36.6, SaturatedFatContent 7.9, CholesterolContent 160.6, SodiumContent 246.8, CarbohydrateContent 48.2, FiberContent 9.4, SugarContent 1.2, ProteinContent 56.6

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