CHILI LIME RICE
Chili lime rice is a flavourful and easy alternative to plain white rice. It's perfect when served with Mexican, Caribbean or Southwestern flavours.
Provided by Tonje
Categories Side Dish
Number Of Ingredients 4
Steps:
- Add the rice, vegetable stock and chili powder to a small pot. Place it on the stove top on medium heat, and allow it to simmer for 10-15 minutes (or longer if using brown rice), until the water has been absorbed and the rice has cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Add lime juice to the cooked rice, and stir to combine. Add additional chili powder if you want to make it spicy. Serve chili lime rice while it is still hot.
Nutrition Facts : Calories 193 kcal, Carbohydrate 43 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 408 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHILI WITH RICE
This chili with rice is a big hit at our house. It's an easy Southwestern casserole that pleases all age groups. Great served with corn bread.
Provided by Miss Amanda
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
- At the same time, heat a large pot over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add diced tomatoes, tomato sauce, taco seasoning, chile peppers, chili powder, garlic powder, and cayenne pepper; bring to a boil. Reduce heat and let simmer for 20 minutes.
- Add beans and corn, and simmer for 10 minutes longer. Add cooked rice and serve.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 39.3 g, Cholesterol 41.7 mg, Fat 11.5 g, Fiber 5.7 g, Protein 17.6 g, SaturatedFat 4.3 g, Sodium 986.8 mg, Sugar 6.7 g
LIME CILANTRO RICE
Easy and delicious! Great with salmon, chicken, or turkey tacos.
Provided by Chris Beth S
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
- Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 12.7 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 28.5 mg, Sugar 0.6 g
SWEET CHILI LIME FRIED RICE
What happens when you have a bottle of sweet chili sauce, a lime, soy sauce and ginger? It becomes every flavor you need in one bite, hitting the sweet, salty, sour, and spice notes. Add that to your cold rice and you've got magic my friend.
Provided by Julie Yoon
Categories Weeknight Dinners Comfort Food Dairy-Free Shellfish-Free Full Meal Egg-Free Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 40m
Yield 2
Number Of Ingredients 15
Steps:
- In a small bowl, mix the Soy Sauce (2 tablespoon), Sweet Chili Sauce (3 tablespoon), juice of the Lime (1) and salt and pepper.
- Deseed the Jalapeño Pepper (1).
- Dice the Carrot (1 cup) and the Onion (1/2). Mince the Garlic (2 clove). Finely chop the Fresh Ginger (1 inch) and jalapeño pepper.
- Chop the Broccoli (1 1/2 cup) and Mushroom (1 1/2 cup).
- Shred the Chicken (2 cup).
- Prepare White Rice (3 cup).
- In a large pan or wok, heat peanut or Vegetable Oil (as needed). Don't use olive oil because it doesn't hold up well to high heat. Add the onions, carrot, jalapeño, garlic, and ginger. Sauté until nice and soft.
- Add the broccoli and mushrooms and 2 tablespoons of the sauce and stir.
- Add the shredded chicken and sauté until most of the liquid evaporates.
- Make a well in the center of the wok or pan and add the cold rice, along with any remaining sauce.
- Stir together until all the liquid is absorbed and the grains of the rice are fluffy and hot. Taste and adjust the seasoning with Salt (to taste) and Ground Black Pepper (to taste) or any additional soy sauce if necessary.
- Add a squeeze of lime juice if you'd like, and serve hot.
Nutrition Facts : Calories 790 calories, Protein 23.4 g, Fat 15.4 g, Carbohydrate 138.1 g, Fiber 5.9 g, Sugar 10.0 g, Sodium 881.0 mg, SaturatedFat 3.1 g, Cholesterol 31.5 mg, TransFat 0 g, UnsaturatedFat 10.7 g
CHILI LIME RICE
Make and share this Chili Lime Rice recipe from Food.com.
Provided by fognozzle2030
Categories Mexican
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
- Bring the chicken stock to a boil in a saucepan. Stir the cilantro mixture, salt, butter, and rice into the water and return to a boil; After boiling is returned cook for 1 minute. Cover and rest for 5 - 10 minutes. Fluff with a fork.
Nutrition Facts : Calories 193.5, Fat 2.9, SaturatedFat 1.3, Cholesterol 6.5, Sodium 438.1, Carbohydrate 35.8, Fiber 1.3, Sugar 2.6, Protein 5.6
CHIPOTLE COPYCAT LIME RICE RECIPE
This is a copycat recipe I found for this amazing rice, it works perfectly with a nice savory pulled pork that I use for making burritos. But it really is good enough to have on it's own. *edit* I will have to revisit this recipe soon and come up with more precise measurements and possibly using more generic rice.
Provided by Allan Lee
Categories Medium Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
- Add rice and lime juice, stir for 1 minute.
- Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
- At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
- Add in the cilantro and fluff rice with a fork.
CHILI LIME CHICKEN
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Provided by Larry Dean
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g
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