Creamy Avocado Cilantro lime Rice | Guacamole rice | Mexican Green rice
Are you tired of the same old Mexican rice?Try this Avocado Cilantro Lime Rice- this rice is AMAZING! so creamy and it tastes like guacamole! very easy to make and very healthy.
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Mexican rice recipe with Guacamole, Mexican salsa and sour cream preparation in Instant pot
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Welcome to Anu'sHobbyLobby, thanks for all your support so far. Please do check the complete video of making Indo mexican black bean rice and share it with your friends if you liked this recipe.
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Ingredients for mexican rice:
Blackbeans - 1/4th cup
Rice - 1 cup ( Jasmine rice or normal rice preferred, in Video I made it with Basmati rice)
Onions - 1/2 cup small cubes
Garlic- 3/4 finely chopped
Olive oil- 2 tbsp
Turmeric- 1/4th tsp
Salt- 1 tbsp over all or as per your taste
Tomato puree - 2-3 tsp
Red chilli powder - 1/2 tsp
Crushed black powder - 1/4th tsp
Oregano - 1/4th tsp
coriander-cumin powder - 1/4 th tsp
Red chilli flakes- 1/4th tsp
Water - 2 cups
Cilantro or coriander - 1/4th cup finely chopped
Squeezed lime - 1 tbsp
For making guacamole dip
1- Avacado
2-3- Garlic
1 tsp - oil
Coriander - 1 tbsp
Salt, Black pepper -1/4th tsp
1 tsp- lime juice
Make it a fine paste in a blender or mixer jar
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For making Mexican Salsa:
2 Roma tomatoes
1/2 small onion cubes
1- Jalapeno or green chilies
Coriander - a bunch
Garlic - 2-3
Blend it coarse in a hand blender
Salt, black pepper, red chili flakes
For making it in stovetop in a pan: same ingredients as above for rice
1. Pressure cook - black beans or use canned beans
2. Cook rice separately and cool it down or use leftover rice
3. In a pan, add 2 tbsp of oil, add garlic, chopped onions.. once its slightly brown
4. Add salt, turmeric, and all spices, and then add tomato puree
5. after 2-3 mins once raw tomato taste it gone or cooked, add beans and rice
6. add the required amount of salt, cilantro or coriander, and lime juice
7. Mix it well and cover with lif for 5 mins on med-low
8. Serve it hot with side dips like Guacamole, Salsa, and sour cream
Thank you!
Please follow the complete video and let me know how it turned out to you. :)
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Mexican Bean Rice with Salsa & Guacamole
Mexican Bean Rice recipe with a side of Salsa & Guacamole - a quick and easy lunch or dinner idea that offers a good amount of fibre, plant-based protein, iron, zinc, copper, magnesium, manganese and selenium.
Recipe
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For the rice:
1/2 cup (90g) brown rice
1 cup (200ml) vegetable broth (I mixed 1/2 vegetable stock cube in 1 cup boiling water)
1/2 medium onion, chopped
1 400g can red kidney beans, drained and rinsed
1 200g can sweetcorn, drained and rinsed
juice of 1 lime
1 tbsp coconut oil
1 tsp paprika
1.5 tsp cumin
1 tsp oregano
1 tsp chilli power
pinch cinnamon
salt & pepper to taste
For the salsa:
3 tomatoes
2 tbsp chopped onion
handful of fresh coriander
1 garlic clove, crushed
1/2 medium green chilli, finely chopped
juice of 1 lime
salt & pepper to taste
For the guacamole:
2 ripe avocados
1 tbsp chopped onion
1 tbsp chopped green chilli
juice of 2 limes
handful of fresh coriander
salt & pepper to taste
Directions:
For the rice - add the rice to a small pan along with the vegetable broth. Simmer for 40 minutes or until the rice is cooked. Keep an eye on it and add more water if needed.
In a separate pan, melt the coconut oil and sautee the onions for 5 minutes.
Add the crushed garlic along with the spices. Add a splash of water to create a paste.
Add the kidney beans & sweetcorn. Mix to coat in the spices.
Take off the heat. Add the lime juice and cooked rice.
For the salsa:
Chop everything up and add to a bowl. Season with salt and pepper to taste.
For the guacamole:
Add all the ingredients to a blender/food processor and blend until smooth.
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Homemade vs Chipotle BURRITO BOWL | Delicious Dupes
Today I'm recreating, maybe IMPROVING Chipotle's popular Chicken Burrito Bowl. Watch more Delicious Dupes: Starbucks' Iced Lemon Loaf:
Panda Express' Orange Chicken:
5 Breakfast Ideas (Huevos Rancheros):
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Chipotle Chicken Marinade:
4 cloves of garlic,finely minced
1 tsp of cumin
1 tsp of kosher salt
½ cup orange juice
1 tsp of mexican oregano
2 tsp chipotle in adobo sauce, pureed
¼ cup of olive oil
1 lb boneless skinless chicken thighs
mix the marinade together then add add the chicken. Let it sit for at least an hour to overnight - the longer, the better so this can definitely be made ahead of time.
Cilantro Lime Rice:
1 cup of white basmati rice, rinsed and drained
2 cups water
½ tsp salt
Dash of cumin
Lime peel
In a medium-sized pot, add some olive oil and toast up the rice until it’s slightly golden brown. By toasting it up, you lock in the starch, keeping the rice from getting mushy and it also gives the rice a nutty taste. Pour in 2 cups of water or broth if you’d prefer, ½ tsp of salt, a dash of cumin, and a small piece of lime peel. No white parts, just the greens so it releases the lime oil into the rice and gives it a better flavor. Let it come to a boil until the water is fully absorbed then close the lid and let it sit for another 15 minutes to steam and finish cooking.
Salsa and Guacamole:
1 large, ripe tomato
¼ of a large red onion
2 cloves garlic, minced
Cilantro chopped
cumin
chili powder
Salt
juice from half a lime
1 ripe avocado
It sounds like we’re making alot but the great thing about salsa and guac is that they contain very similar ingredients, so I can basically prep everything and make them at the same time. For the salsa, we’re going to chop and dice a large ripe tomato. Add it a bowl, then we chop up ¼ of a large red onion, just take half of it and save the other half for the guac. A garlic clove, minced. Cilantro, chopped, and ¼ tsp cumin, ¼ tsp chili powder, a dash of salt, and juice from half a lime. Mix it up
For the guac, add the onions we’ve already chopped, a garlic clove finely minced, cilantro, lime juice, ¼ tsp cumin, ¼ tsp salt, and Mix mix mix. I usually add tomatoes teo my guac, but since we already made the salsa, we can just leave it out.
Pinto Beans:
¼ cup Chopped onions
¼ cup chopped green bell pepper
1 clove garlic, chopped
1 can pinot beans + liquid
Chili Powder
Cumin
In a small pan, we add some olive oil and quickly cook some chopped onions and some chopped green bell peppers until it’s fragrant. Add a clove of garlic, then a can of pinto beans with some of the liquid. Add a dash of chili powder and cumin, and once the beans are warmed through, it’s done.
Strawberry Agua Fresca:
1 cup of washed and hulled fresh strawberries
1 cup of water
juice from half a lime
1 tbsp honey
Add everything to a blender, whirl. Serve over ice and garnish with a wedge of strawberry and a mint. Fancy and refreshing!
Grilling the Corn and Chicken:
Okay so back to the burrito bowl, let’s grill! I had the corn salsa but I feel like it’ll get lost in all of the same flavors, so I’m doing a different approach - I have some melted butter already to go, and I’ll just place an ear of corn on the hot grill and as it’s cooking brush on the melted butter to give it that smokey buttery flavor and a sprinkle of chili powder. Now the the chicken! I’ll grill each side for 4-5 minutes until it’s cooked through and let it cool off a bit before cutting it into small chunks.
Assembly:
We have all our honeysuckle cafe burrito bar - let’s build our chicken burrito bowl. Here is our cooked rice, add some cilantro and a final squeeze of lime IF you want it more tart. Because we cooked it with lime, it is already infused. Grab a scoop of our cilantro lime rice onto a bowl and to the side of it, I’ll add some chopped romaine lettuce. Layer on our grilled chicken, our grilled corn that I’ve cut into smaller kernels, pinto beans, salsa, guacamole, a small dollop of sour cream, and finally some shredded cheese. This soo good.
This is a chipotle chicken burrito bowl. Everyone I know loves this bowl, but today I’m going to show you how to make it from scratch, maybe even better but definitely dang delicious.
00:00 Intro
00:11 Trying Chipotle's Bowl
01:02 The Marinade
02:15 Cilantro Rice
03:09 Guac & Salsa
04:22 The Beans
05:07 Quick Refreshment
06:05 Grilling
06:39 Build that Bowl!
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All Rights Reserved.
MOUTH WATERING RICE & GUACAMOLE DISH: STEP BY STEP RECIPE
#recipe #rice #food #pikanaraych
Flavorful Turmeric Rice and Guacamole Recipe | A Taste Sensation by Pika Na Raych
Welcome to Pika Na Raych's culinary journey! In this captivating video, we will explore the world of flavors through a tantalizing Turmeric Rice and Guacamole recipe. Prepare your taste buds for an explosion of taste and texture, as we combine aromatic spices, fluffy rice, and the creamy goodness of guacamole. Don't forget to subscribe to Pika Na Raych's YouTube channel and follow on Instagram as @pika_na_raych for more mouthwatering recipes and food inspiration!
In this recipe, we'll start by creating a vibrant and fragrant turmeric rice. The earthy aroma and golden hue of turmeric will infuse the rice with a delightful flavor. As the grains cook and absorb the spices, you'll be transported to a world of culinary bliss. Each spoonful of this aromatic rice will fill your palate with warmth and comfort.
Next up, we dive into the realm of guacamole, a creamy and tangy avocado dip that perfectly complements the turmeric rice. Creamy avocados, zesty lime juice, fresh cilantro, and a touch of spice come together to create a heavenly guacamole that will leave you craving for more. The creamy texture and burst of flavors make it the ideal accompaniment to the vibrant turmeric rice.
This recipe is not only a treat for your taste buds but also a nutritious and wholesome meal option. Turmeric, known for its health benefits, adds a boost of antioxidants and anti-inflammatory properties to the rice. Avocados, packed with healthy fats, provide a nutritious punch and contribute to heart health. It's a guilt-free indulgence that nourishes your body while satisfying your cravings.
Pika Na Raych's Turmeric Rice and Guacamole recipe is incredibly versatile. Serve it as a side dish to elevate any meal or as a standalone dish for a quick and satisfying lunch or dinner option. It's a recipe that fits into various dietary preferences, including vegan, vegetarian, and gluten-free.
Don't miss out on the chance to experience this sensational dish in your own kitchen. Follow along with Pika Na Raych as she guides you step-by-step through the cooking process. Learn tips and tricks to achieve perfect rice texture, master the art of flavor balancing, and discover the secrets behind creating a luscious guacamole. With her clear instructions and warm personality, Pika Na Raych will inspire even novice cooks to step up their culinary game.
So, what are you waiting for? Grab your apron and embark on a culinary adventure with Pika Na Raych's Turmeric Rice and Guacamole recipe. Join the growing community of food lovers by subscribing to her YouTube channel, where you'll find a treasure trove of delectable recipes to explore. Stay connected and share your creations with Pika Na Raych on Instagram by following @pika_na_raych. Don't forget to tag her in your posts and use the hashtag #PikaNaRaychRecipes for a chance to be featured!
Tantalize your taste buds, nourish your body, and let the flavors of turmeric rice and guacamole transport you to a world of culinary delight. Get ready to become a master chef in your own kitchen with Pika Na Raych's amazing recipe. Try it out today and let the vibrant colors and mouthwatering flavors take center stage in your next meal!
Subscribe to Pika Na Raych's YouTube channel and follow on Instagram as @pika_na_raych for more incredible recipes, food inspiration, and a whole lot of deliciousness!
Remember, good food is meant to be shared, so spread the love and invite your friends
Chipotle Guacamole Recipe - Cooked by a Former Chipotle Employee!
I wanted to make an easy, how to video on making a recipe so similar to Chipotle's guacamole you won’t be able to tell the difference. I also give cutting tips for dicing cilantro, jalapenos, and red onions. This is one of my favorite things to make! I hope you enjoy!
Ingredients:
Four Avocados
2 Tablespoons Cilantro
1/4 Cup Red Onion
1 Tablespoon Jalapeno
1 Lime
1/2 Lemon