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Smoked Chipotle and Lime Marinade
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Southwest Cheesy Chipotle Chicken & Rice
If fried rice with a tex mex twist sounds amazing, then you’re in the right place. We use jasmine rice for a firm bite, jalapeño for unmistakable heat, and our Smoked Chipotle and Lime Marinade for a simple seasoning blend with a tangy hit of citrus. This recipe serves one hungry chef, but it doubles easily. For a veggie version, sub black beans for chicken and use all-vegetable broth. It’s delicious either way. Recipe by @PlatesByKody
Made With
Prep Time
45 minutes
Serves
1 - 2
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Ingredients
¼ cup
1 cup
½
1
⅓ cup
1 tbsp
1
1
3
½ cup
1 ½ cups
½ cup
BRIANNAS Smoked Chipotle and Lime Marinade
jasmine rice
red bell pepper, diced
shallot, chopped
cilantro and parsley combined, chopped
butter
chicken breast, cubed
jalapeño, seeded and diced
garlic cloves, diced
frozen corn
chicken broth
cheddar cheese
Directions
Step 1
Slice your vegetables, microwave your corn, and set aside.
Step 2
Cut your chicken into bite-size pieces and season throughly with salt and pepper.
Step 3
Grab a medium sized pot with a lid. Cook your chicken until it's browned and fully cooked. Remove from skillet to rest.
Step 4
In that same skillet, add your butter, peppers, garlic, shallots and BRIANNAS Smoked Chipotle and Lime Marinade. Sauté until caramelized.
Step 5
Add your rice and stir often until toasted.
Step 6
Once rice is browned, slowly add your broth. Start with one cup, and stir continuously. Add broth until rice is fully covered, followed by your chicken, parsley/cilantro combo, and corn. Stir and place lid on top.
Step 7
Simmer until broth is gone, then give it a taste. If the rice is still hard, add more broth and simmer until fully cooked and flakey.
Step 8
Once rice is fully cooked, add some cheddar cheese to taste, and mix well until melted.
Step 9
Plate rice and chicken, and enjoy!
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