Copycat Chipotle Barbacoa Bowl With Cilantro Lime Rice Recipes

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CHIPOTLE RICE BOWL



Chipotle Rice Bowl 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.

Provided by glutenfree55

Categories     One Dish Meal

Time 40m

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, Fat 3.8, SaturatedFat 0.6, Sodium 587.7, Carbohydrate 43.1, Fiber 1.9, Sugar 1.6, Protein 3.8

COPYCAT CHIPOTLE® BEEF BARBACOA



Copycat Chipotle® Beef Barbacoa image

This delicious chipotle dish is paleo friendly and a crowd pleaser. Serve in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other favorite toppings for a great Mexican-inspired meal.

Provided by RainbowJewels

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h25m

Yield 12

Number Of Ingredients 13

5 dried chipotle chile peppers
½ medium yellow onion, roughly chopped
¼ cup freshly squeezed lime juice
¼ cup tomato paste
1 ½ tablespoons apple cider vinegar
6 cloves garlic
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried oregano
1 (3 pound) beef shoulder roast, trimmed
¾ cup beef broth
3 bay leaves
1 teaspoon whole cloves

Steps:

  • Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
  • Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
  • Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
  • Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
  • Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 2.9 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 0.6 g, Protein 13.9 g, SaturatedFat 5.1 g, Sodium 513.7 mg, Sugar 1 g

CHIPOTLE'S CILANTRO LIME RICE



Chipotle's Cilantro Lime Rice image

Make Chipotle's Cilantro Lime Rice in your own home with this delicious copycat recipe. If you close your eyes you will think you're eating one of Chipotle's rice bowls. This recipe is so easy to make and pairs perfectly with my copycat Chipotle Pork Carnitas.

Provided by Stephanie Manley

Categories     Side Dish

Time 45m

Number Of Ingredients 6

1 teaspoon vegetable oil
2/3 cup white basmati rice
1 tablespoon lime juice
1 cup water
1/2 teaspoon salt
2 teaspoons coarsely chopped fresh cilantro

Steps:

  • In a heavy 2-quart saucepan, heat the oil or butter over low heat. If using butter, stir it occasionally until melted. Add the rice and lime juice and stir for 1 minute. Add the water and salt. Raise the heat and bring to a boil. Cover, turn down the heat to low and simmer until the rice is tender and the water is absorbed about 25 minutes. Fluff the rice with a fork and stir in the cilantro.

Nutrition Facts : Calories 81 kcal, Carbohydrate 16 g, Protein 1 g, Sodium 196 mg, ServingSize 1 serving

COPYCAT CHIPOTLE CILANTRO LIME RICE



Copycat Chipotle Cilantro Lime Rice image

It's easy to re-create the signature cilantro lime rice from Chipotle at home with just a few ingredients. Serve with beans, tacos, or add to burritos.

Provided by Kristina Vanni

Categories     Side Dish     Dinner     Lunch

Time 30m

Number Of Ingredients 7

2 cups water
1 cup long-grain white rice
2 teaspoons vegetable oil
1 teaspoon kosher salt
1/3 cup fresh cilantro, finely chopped
1 teaspoon fresh lime zest, from 1 small lime
1 tablespoon fresh lime juice, from 1 small lime

Steps:

  • Gather the ingredients.
  • In a 3-quart saucepan, combine water, rice, oil, and salt. Bring to a boil.
  • Reduce heat, cover, and let simmer for 15 to 20 minutes or until water is absorbed. Remove from heat and let stand for 5 minutes covered.
  • Stir in fresh cilantro, lime zest and juice.

Nutrition Facts : Calories 73 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 320 mg, Sugar 0 g, Fat 2 g, UnsaturatedFat 0 g

COPYCAT CHIPOTLE BARBACOA BOWL WITH CILANTRO- LIME RICE



Copycat Chipotle Barbacoa Bowl With Cilantro- Lime Rice image

You'll love this Chipotle Barbacoa Bowl Recipe! The Adobo sauce is a breeze to make, braising the beef is practically set it and forget it...then rice! Throw a party!

Provided by EmKenBken

Categories     Mexican

Time 1h2m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 22

1 medium red onion, coarsely chopped
4 garlic cloves
1 (7 1/16 ounce) can chipotle chiles in adobo
2 tablespoons chili powder
2 tablespoons vegetable oil, divided
2 tablespoons kosher salt, divided
1 tablespoon ground cumin
1 tablespoon red wine vinegar
1 tablespoon dried oregano
1/2 teaspoon fresh ground black pepper
1 (4 -5 lb) chuck roast
2 bay leaves
3 cups water
1 1/2 cups long-grain rice
1 1/4 teaspoons kosher salt
1 bay leaf
3 tablespoons fresh lime juice, from one lime
1/4 cup fresh cilantro, washed thoroughly, roughly chopped
3 cups salsa
3 cups guacamole
3 cups pinto beans
3 cups monterey jack cheese

Steps:

  • For the marinade:.
  • To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 4 tablespoons adobo sauce (from can of chili's in adabo), 2 chipotle chili (also from can), chile powder, 2 tablespoons oil, 1 tablespoon salt, cumin, vinegar, oregano, and black pepper.
  • Blend until completely smooth, add 1 1/2 cup water stirring to combine.
  • Marinate meat in adobo:.
  • Place meat in a large non-reactive container, with enough room for the adobo sauce.
  • Pour sauce over, turning roast to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; meat can be marinated for up to 2 days. Remove roast from marinade, pat dry with paper towels. Cut beef into 3 equal portions.
  • Cook Roast:.
  • Preheat oven to 275F .
  • In a large Dutch oven, combine beef with adobo marinade and bay leaves. Cover and cook until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
  • Using a large slotted spoon or tongs remove beef to a large bowl. (reserve cooking liquid, discard bay leaves and whole chilis) Allow beef to rest, covered for 30 minutes, Shred beef using two forks or tongs, discarding excess fat. Taste adobo cooking liquid. (if it is too spicy or too salty, thin it out with hot water) moisten meat with 1 cup adobo cooking liquid, reserving the rest for later use.
  • Make Rice:.
  • In medium pot (about 2 to 3 quarts) combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro.
  • Assemble Barbacoa Bowls:.
  • Top desired amount of cilantro-lime rice with barbacoa and desired toppings such as Copycat Chipotle Fresh Tomato Salsa, Copycat Chipotle Guacamole, Copycat Chipotle Pinto Beans and Monterey jack cheese.

Nutrition Facts : Calories 769.6, Fat 31.3, SaturatedFat 15, Cholesterol 187.4, Sodium 3141.6, Carbohydrate 55.6, Fiber 9.1, Sugar 4.3, Protein 68.8

CHIPOTLE CILANTRO LIME RICE (COPYCAT)



Chipotle Cilantro Lime Rice (Copycat) image

Learn the secrets to making Chipotle Cilantro Lime Rice in the comfort of your own kitchen. This copycat recipe starts with getting the right type of rice and cooking it in a non-traditional way. This rice is soft and fluffy with just the right amount of chew and no stickiness.

Provided by Meggan Hill

Categories     Side Dish

Time 25m

Number Of Ingredients 7

2 cups basmati rice (unrinsed, or any long-grain white rice, rinsed (see notes))
1 bay leaf
Salt
teaspoon olive oil (or rice bran oil, optional)
2 tablespoons fresh cilantro (minced (or omit or sub parsley))
2 tablespoons fresh lime juice (from 1-2 limes)
2 tablespoons fresh lemon juice (from 1-2 lemons)

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).

Nutrition Facts : Calories 114 kcal, Carbohydrate 25 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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