chipotle chili with lime-cilantro crema

Updated at: Thu, 17 Aug 2023 00:09:46 GMT

Step 1

1 Whisk yogurt, 2 tablespoons cilantro, 1 teaspoon lime zest and

Step 2

1 tablespoon lime juice, and ¼ teaspoon salt together in bowl; cover and refrigerate yogurt sauce until ready to serve.

Step 3

2 Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add rice and cook, stirring often, until edges of rice begin to turn translucent, about 2 minutes. Add water and ½ teaspoon salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 20 minutes.

Step 4

3 Off heat, add remaining 1 teaspoon lime zest and remaining

Step 5

2 tablespoons lime juice and fluff gently with fork to incorporate.

Step 6

Transfer to bowl and cover with aluminum foil to keep warm.

Step 7

4 Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion, bell pepper, pepper, and remaining ½ teaspoon salt and cook until vegetables are just beginning to brown, 5 to 7 minutes. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes.

Step 8

5 Stir in cumin, garlic, and chile powder and cook until fragrant, about

Step 9

1 minute. Stir in tomato sauce, beans, and corn and cook until most of liquid is absorbed, about 2 minutes. Serve chili over rice with yogurt sauce and remaining 2 tablespoons cilantro.

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