Honey Chipotle Mexican Rice Recipes

CHIPOTLE HONEY VINAIGRETTE

Steps:

• Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator.

HONEY CHIPOTLE MEXICAN RICE

Steps:

• In a small saucepan, bring chile, tomatoes, water, onion, garlic, salt and red pepper to a boil for 2 minutes, then reduce to a simmer. Cook, slowly, covered for 15 minutes.
• Puree mixture in a blender (or use an immersion blender) until smooth. Stir in the honey and vinegar. You can make this ahead and refrigerate for a couple of days if needed. NOTE: You will need exactly 1 cup of the puree for the rice.
• Remove ribs and seeds from jalapenos and discard. Mince flesh and set aside.
• Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.
• Heat oil in a large skillet or saute pan over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 5 minutes.
• Reduce heat to medium, add garlic and minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
• Stir in broth, pureed mixture, and salt. Stirring frequently,continue cooking for 5 minutes or until rice is cooked through and the liquid has been absorbed, If the rice looks too dry before it is cooked through, add more puree or stock or plain water by tablespoonfuls to reach desired consistency.

HONEY CHIPOTLE RIBS

Steps:

• In a medium bowl, combine the ketchup, honey, sauce from the chipotles, chipotle chiles, garlic, olive oil, Dijon mustard, apple cider vinegar, Worcestershire, Maggi, black pepper and oregano. Mix well.
• Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, put in the ribs and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan, and marinate for 30 minutes up to 24 hours. If marinating more than 30 minutes, keep the ribs refrigerated.
• When ready to cook the meat, remove it from the refrigerator. Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for 1 1/2 hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes, or until they are beautifully browned and sticky. Remove from the oven, let rest, then slice into 2- to 3-bone pieces and pile on a platter.
• Alternatively, after you remove the foil, you can finish off the ribs on the grill at medium heat, for about 15 minutes.

HONEY AND CHIPOTLE VINAIGRETTE

Steps:

• In a blender, combine all ingredients except the oil. Blend on low for 20 seconds. With blender on low, slowly pour oil through the hole in the blender lid (place a towel over the top as you pour, to catch any splatters).
• Use immediately or chill for an hour or two to let the flavors blend. Serve with your favorite Mexican salad, as a dip for veggies, or with tacos.

MEXICAN FRIED RICE WITH CHIPOTLE AND TURMERIC

Steps:

• Mix eggs with 1/2 teaspoon garlic powder, salt and pepper. In a skillet on medium high heat, pour the eggs into the pan with a little oil. Make scrambled eggs by folding the eggs with a spatula, and set aside.
• In the same pan fry carrot matchsticks, onion and bell pepper with chipotle paste and the rest of the spices. Fry for a couple of minutes, until vegetables reach your desired softness. I like to cook them for about 5 minutes. Add in rice and frozen peas*. Give it a good mix and then add in eggs. Pour over soy sauce. Taste and adjust seasoning with salt and pepper.
• I like to serve this with avocado and a dollop of sour cream. Adding some crunchy tortilla chips and shredded Mexican cheese are also high on my list!

CHIPOTLE HONEY VINAIGRETTE (COPYCAT)

Steps:

• Add all the ingredients, except the olive oil, into a food processor and blend.
• With the motor still running, slowly pour in the olive oil until it emulsifies with the other ingredients.
• Taste and adjust seasonings, if necessary.
• Use a and store in the fridge for up to 4 days. It's best to consume all the dressing within 48 hours for the best taste. Shake well if it has separated.

HONEY CHIPOTLE WING SAUCE GLAZE

Steps:

• Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
• Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

MEXICAN-STYLE CHIPOTLE RICE

Steps:

• Heat the olive oil in a large non-stick pan over a medium heat.
• Add 1 chopped onion, stir well, reduce the heat to medium-low and cover.
• Cook, stirring occasionally for ten minutes or until the onion is soft and translucent.
• Add 1 cloves garlic and 1 tsp chipotle paste, stir well and cook for a further minute.
• Add a chopped red pepper and cook for another ten minutes, stirring occasionally, until the pepper is cooked.
• Add 100g sweetcorn then pour in a tin of chopped tomatoes, the drained tin of beans, 160g rice and 200ml boiling water or hot vegetable stock.
• Bring to the boil, then cover with a lid and cook on a low heat for 25-30 minutes until the rice is cooked through and most of the liquid has gone.
• Add a little more water if needed but be careful not to add too much.
• Season to taste with salt and pepper and serve with fresh coriander and lime wedges.

CHIPOTLE-GLAZED DELICATA SQUASH WITH CILANTRO-LIME RICE AND BLACK BEANS

Steps:

• Prep work: Heat the oven to 300 degrees Fahrenheit for the squash. Bring a large pot of water to boil on the stove for the rice.
• Cook the squash: Grease a large rimmed baking sheet or roasting pan. Whisk together the olive oil, 1 chipotle chile, adobo sauce, garlic, honey, and some salt and pepper in a small bowl (a mortar and pestle is ideal, so you can really mash together the ingredients). Taste and add another chile if you like.
• Brush the glaze evenly over the squash skewers and roast for 45 to 60 minutes, turning once or twice and basting with any pan juices. When the squash is tender and deeply colored, remove the skewers from the oven and set aside.
• To cook the rice: Once your pot of water is boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork, then mix in the lime zest and juice, lemon juice, cilantro, butter and salt to taste.
• Cook the beans: In a 10-inch skillet over medium heat, sauté the onion and garlic in olive oil until fragrant. Add the cumin and stir until fragrant, about 30 seconds.
• Pour in the beans and 1/2 cup water. Stir, cover and reduce heat to a simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about 1/2 of the beans. Add the roasted red peppers, stir, and season with salt and pepper to taste. Cover until you're ready to serve.
• Serve the beans on a bed of cilantro lime rice. Top with chipotle-glazed squash. Garnish with a couple of lime wedges.