Spicy Chili Chipotle Rice Recipes

CHIPOTLE CHILI WITH RICE

Chipotle Chili with Rice image

This flavorful chipotle-flavored chili is quick and easy to make. A packet of Knorr rice makes it really filling and economical.

Provided by Christin Mahrlig

Time 25m

Number Of Ingredients 8

Ingredients

1 pound lean ground beef
1 small onion, (chopped)
2 cloves garlic, (minced)
1 to 1 1/2 teaspoons chipotle chili powder, (depending on how spicy you want it)
1 (28-ounce) can pureed tomatoes
1 (14.5-ounce) can beef broth
1 pouch Knorr® Fiesta Sides™- Mexican Rice
1 (11-ounce) can corn, (drained)

Steps:

Place ground beef, onion, and garlic in a lightly greased Dutch oven. Cook over medium heat until ground beef is browned, breaking it apart with a wooden spoon as it cooks.
Add chili powder, tomatoes, and beef broth and simmer for 10 minutes.
Add Knorr® Rice and corn and cook another 5 to 7 minutes.

Nutrition Facts : Calories 418 kcal, ServingSize 1 serving

SPICY CHILI

Spicy Chili image

This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 12 servings (3 quarts).

Number Of Ingredients 18

Ingredients

1-1/2 pounds ground beef
1-1/2 pounds bulk Italian sausage
3 cans (14-1/2 ounces each) stewed tomatoes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 cup chopped onion
1 large green pepper, chopped
1 can (6 ounces) tomato paste
2 jalapeno peppers, finely chopped
2 tablespoons chili powder
2 tablespoons white vinegar
1 tablespoon spicy brown mustard
1 tablespoon dried oregano
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon paprika
Sour cream, optional

Steps:

In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

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

Ingredients

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

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

Ingredients

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

SPICY PEANUT CHICKEN CHILI

Spicy Peanut Chicken Chili image

After spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. -Crystal Schlueter, Northglenn, CO

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

Ingredients

1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 package (12 ounces) frozen Southwestern corn
3 tablespoons creamy peanut butter
1 to 2 tablespoons minced chipotle peppers in adobo sauce
2 teaspoons chili powder
1/2 teaspoon ground cinnamon
3 cups coarsely shredded rotisserie chicken
6 tablespoons reduced-fat sour cream
Minced fresh cilantro, optional

Steps:

Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 368 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

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