Best Chipotle Spanish Rice Recipes
CHIPOTLE CHICKEN WITH SPANISH RICE
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
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.
SLOW-COOKER CHIPOTLE CHICKEN AND PINTOS WITH SPANISH RICE
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
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
CHIPOTLE SPANISH RICE
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
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
CHIPOTLE PEPPER SPANISH RICE
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
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
SLOW-COOKER CHIPOTLE CHICKEN AND PINTOS WITH SPANISH RICE
Chipotle peppers bring a spicy, smoky taste to chicken and a package of Spanish rice.
Provided by @MakeItYours
Number Of Ingredients 10
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.
CHIPOTLE CHICKEN WITH SPANISH RICE RECIPE
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 @MakeItYours
Number Of Ingredients 9
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 beans and rice; sprinkle with cheese and cilantro.
- Yield: 4 servings.
- Originally published as Chipotle Chicken with Spanish Rice in Simple & Delicious
- April/May 2014
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