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Smoky Chipotle Chicken & Tex-Mex Rice Bowl

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Time
DifficultyDifficult
Serves1

Tex –Mex cuisine is a regional cuisine derived from the Hispanic residents of Texas. This culinary creation is a subtype of Southwestern cuisine that beautifully blends Northern Mexican and cuisine of Texas. Rice is a classic staple dish that can be spiced up by the addition of chipotle sauce, shredded cheese and tender chicken pieces to transform it into this delicacy. The sweet, smoky and spicy ... ingredients of chipotle sauce produce mildly hot and tangy flavours that are truly exotic. This Smokey chipotle chicken Tex Mex Rice bowl recipe is a quick-one dish meal that is commonly prepared for the busy weeknights or a lazy Sunday brunch. If you’re wondering how to make smokey chipotle tex mex rice bowl in a jiffy, then you can find all the herbs and spices grown mostly in your kitchen garden or buy the smokey chipotle tex mex rice bowl ingredients from the nearby supermarket. This dish tastes best when cooked in low-flame with the perfect consistency and right amount of seasoning. A bowlful of this caramelized dish can be enjoyed with fresh salad, crunchy tacos, tortilla chips or salsa. Get creative and prepare smokey chipotle tex mex rice bowl at home like adding black beans, a variety of vegetables or chilli powder for an extra punch of flavour. Substitute parsley for cilantro leaves to enhance its taste. If you have dietary restrictions, then opt for a vegan, gluten-free, oil-free and dairy-free alternative for a healthier choice. Smokey chipotle chicken tex mex rice can be in fact, flattened into cakes and served as a snack for your kid’s lunch at school.

Nutrition Info. (per serving)

ProteinFatCarbsFibre456 Cal456 Cal456 Cal456 Cal
  • 41gProtein
  • 10gFat
  • 49gCarbs
  • 8gFibre

Ingredients

Dry Grocery

Kashmiri Rajma

Kashmiri Rajma

1.75 tablespoons

Brown Basmati Rice

Brown Basmati Rice

2.25 tablespoons

Salt

Salt

2 teaspoons

Cinnamon Sticks

Cinnamon Sticks

0.5 unit

Paprika Powder

Paprika Powder

0.75 teaspoons

Balsamic Vinegar

Balsamic Vinegar

0.5 teaspoons

Jalapeno Slice

Jalapeno Slice

2 slices

Refined Oil

Refined Oil

1.25 teaspoons

Oregano Herbs

Oregano Herbs

0.5 teaspoons

Chipotle Powder

Chipotle Powder

1 pinch

Fruits & Vegetables

Carrot-regular

Carrot-regular

0.25 unit

Haricot Bean

Haricot Bean

7 units

Thyme

Thyme

1 pinch

Tomato

Tomato

2 large pieces

Onion

Onion

3 small pieces

Parsley

Parsley

2 leafs

Zucchini Yellow

Zucchini Yellow

1 small piece

Zucchini Green

Zucchini Green

1 small piece

Capsicum Yellow (regular)

Capsicum Yellow (regular)

1 small piece

Capsicum Red-regular

Capsicum Red-regular

1 small piece

Dairy

Curd

Curd

0.33 cups

Poultry

Chicken Breasts

Chicken Breasts

1 unit

Other

Water

Water

1.25 glasses

Tomato Sauce

Tomato Sauce

2.5 tablespoons

Coriander Leaves

Coriander Leaves

10 leafs

Pepper

Pepper

1.25 teaspoons

Jeera Powder

Jeera Powder

0.75 teaspoons

Lemon Juice

Lemon Juice

1 teaspoon

Garlic

Garlic

2 pieces

Red Chillies

Red Chillies

0.5 unit

Directions
1
In a bowl, add Water, Rajma and keep for soaking overnight.
2
In a bowl, add Water, Brown Rice and soak for 25 min.
3
In a heavy bottom vessel, add Water, Salt, Rice and cook till soft.
4
In a heavy bottom vessel, add soaked Rajma, Water, Salt and cook it done.
5
Strain and remove the Rice to a container and keep aside.
6
Remove the boiled Rajma to a bowl and keep aside.
7
In a heavy bottom vessel, add Water, Carrot, Haricot Beans and bring to boil.
8
Blanch the vegetables and keep aside.
9
In a pan, add Tomato Sauce, fresh Thyme, Cinnamon Stick, Paprika, Balsamic Vinegar and bring to boil.
10
Remove a bowl and keep aside.
11
In a bowl, add chopped blanched Tomatoes, chopped Coriander, chopped Jalapeños, Salt, Pepper, roasted Cumin Powder, chopped Onion.
12
Mix properly and keep aside.
13
In a bowl, add Curd, Lemon Juice, chopped Parsley and Salt.
14
Mix well and keep aside.
15
Heat Oil in a pan. Add Green Zucchini, Yellow Zucchini, Red Pepper, Yellow pepper and sauté.
16
Add blanched vegetables and saute tIll soft.
17
Add Salt, Pepper and mix properly.
18
Take out to a bowl and add Lemon Juice, Oregano, Paprika Powder.
19
Mix well and keep aside.
20
Heat Oil in a pan. Add minced Garlic, Onion and sauté till brown.
21
Add chopped Tomatoes, Cumin Powder, Oregano, Salt, Pepper, Paprika Powder and sauté.
22
Add 85% boiled Rajma with half of their boiled Water and cook till mashed.
23
Add the remaining Water and cook till partially meshed.
24
Add chopped Jalapeño and cook properly.
25
Remove bowl and garnish with chopped Coriander.
26
Heat the pan, add boiled Brown Rice, chopped Tomato, chopped Onion, chopped Chilli, Salt, Pepper, roasted Cumin Powder, remaining boiled Rajma, chopped Coriander.
27
Toss well and remove to a bowl.
28
In a bowl, add Salt, Chicken Breast, Pepper, Chipotle Powder and mix well.
29
Heat Oil in a grill and place the Chicken and grill both the sides.
30
Take a baking tray and place the grilled chicken and bake for 8 minutes at 200 degree C.
31
In a serving bowl, place half portion of Tex Mex Rice and another half fill with Refried Beans and Mexican Tossed Vegetable, place the Chipotle Chicken on top of the rice.
32
Serve Rice with Salsa Rosa Picante , Tomato Salsa and Lime Yogurt.

Success!

We hope you had fun making it! Enjoy the meal.

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