Wednesday, July 4, 2012

R's "Chipotle" Rice with Shrimp and Onion BBQ

This is another easy Rice recipe from my kitchen. R is a big fan of the Chipotle Rice and this was our attempt at trying to replicate the same flavors. It was bang-on and we have it every so often these days.


Cooked Rice - 2-3 cups
Butter - 1 tbsp
Coriander Leaves - few sprigs as per your preference
Salt - as per taste
Lemon juice - 1 tsp


Heat the Butter.
Add the cooked Rice and toss it well to mix the Butter with the Rice.
Add the rest of the ingredients and mix well.
Keep it covered for a few mins for the flavors to be absorbed by the Rice.

Enjoy this easy-peasy Rice dish! Have a great July 4th, everyone!

July 4th celebrations are incomplete without some barbecue for accompaniment. Fireworks are as much synonymous with July 4th as is sharing barbecue (BBQ) with friends in our house. Bring on the camaraderie!

For the Onion slice shown in the pic, I just cut thick slices of large onions and slather them with some Worcestershire sauce. Grill them in high heat while keeping a close watch to not over-burn them. I like to get the stripes on the Onion slices and have them as side dish with other main BBQ items.

An hour or two before you grill the 15 Shrimp, marinade them with 1 inch Ginger paste, 5 Garlic cloves paste, 2-3 tbsp Shan Bihari Kabab Masala (increase or decrease as per your heat preference - this spice mix is deceptively quite hot! I love it!) and 1 tbsp Lime juice. When the Shrimp is well marinated, grill them by cooking them one side and then turning over to cook the other side. I love eating these with Green Coriander Chutney and the above Onion slices.

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