Category: rice

Tuesday
August 16, 2011

Chipotle’s Cilantro Lime Rice

Do you prefer Chipotle or Pancheros? They recently built a Pancheros about 2 blocks from our home…it is REALLY good, but the one thing that just cannot compete is the rice! I LOVE the cilantro lime rice that Chipotle stuffs into my steak burrito. So, here ya go… this recipe is as close as you can get to the real thing!

1 tbsp oil (canola/vegetable)
2 tsp fresh cilantro, chopped fine
1 fresh key lime (or ½ regular lime)
½ tsp salt (kosher or sea salt)
1 cup long grain white rice (or basmati, if you can bear the funky smell)
2 cups water

Sautee the rice in oil until almost translucent (as if you are making a risotto).

Add water, bring to a boil.

As soon as the water begins to boil, turn the heat down low.

Simmer, covered for 15-20 minutes, or until all water is absorbed.

Turn off heat. DON’T PEEK. LEAVE IT COVERED for 30 minutes (this is the “steaming” part…. Chipotle steams rice every hour). This is what makes the rice fluffy. You won’t be happy with yourself if you don’t do this. Be patient. Good things come to those who wait.

Remove lid, let some of the steam out. It may be helpful to transfer rice into a mixing bowl for the next step.

Mix salt and juice of key lime together until salt is dissolved.

Pour it over rice, fluff with a fork.

Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture.

via chipotlefan.com

Categories: rice
Tuesday
November 30, 2010

Shrimp with Scallions and Garlic in Chile Tamari Sauce


i haven’t made a shrimp recipe for awhile, and i am thinking about this recipe this weekend. (i try to cook 1 meal each weekend.) it looks pretty simple and i LOVE fresh scallions. i am thinking about adding pea pods to make it more nutritious.

Ingredients:
15 large shrimp, shelled, tail on and de-veined
6-8 stalks of scallions
1.5 teaspoon ginger, very finely sliced
1 medium onion, cut into wedges
2-3 hot green pepper, like Thai bird – slit
2.5 tablespoons pure black sesame oil (use any cooking oil if sesame oil is not available)
1.5 tablespoon red pepper flakes
salt
Fried Garlic (recipe follows)

For the sauce:
1 teaspoon sugar
freshly ground pepper
1.5 teaspoons wine vinegar
2.5 tablespoons Tamari sauce
1 tablespoon hot sauce, like Sriracha

For the Fried Garlic:
8 cloves garlic, thinly sliced
1 tablespoon oil
salt

Preparation:

To make the fried garlic:
Heat the oil in a small skillet until it shimmers. Add the garlic and cook until the slices begin to get golden. Remove with a slotted spoon to a plate lined with paper towels.

Moving ahead…
Sprinkle some salt on the shrimp and let it sit for about 15 minutes. At the end of 15 minutes, wash the shrimp and pat them dry.

Divide the white and green parts of the scallion. Chop the white parts and set aside. Slice the green parts diagonally into 3 inch pieces and set aside.

Cut onion into wedges.

Combine all ingredients of the sauce in a non reactive bowl.

Add oil in a wok. Add the red pepper flakes and let the oil heat up with the pepper. When the oil is hot and you can feel the heat of the pepper, add the sliced ginger, hot peppers, white parts of the scallion and the onion wedges. Cook briefly for about 2 minutes at high heat while tossing – till the onion just wilts.

Add the shrimp, toss and cook at high till the shrimp turns pink – for about 2-3 minutes. Add the sauce in the bowl and the salt and cook at medium heat till the sauce coats the shrimp. There should be just enough sauce to coat the shrimps a couple tablespoons more. Switch off the heat and add the scallions and the fried garlic. Stir them in and let it sit for about 10 minutes for the flavors to deepen.

Serve with rice.

recipe and photo by ecurry.com

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