The other night when I fixed a delicious Mexican meal for my family, I was in the mood for some rice. I didn’t want just plain rice — I wanted something that had flavor and I think I discovered it when I found a recipe on Martha Stewart’s website for Cilantro Lime Rice. OH MY GOSH. This stuff is incredibly “smack yo momma in the mouth” good! Two of my favorite flavors, lime and cilantro, combined with rice — I knew it was going to be a win-win recipe.
I will definitely be making this dish again very, very soon! I did make one slight adjustment to Martha’s recipe, simply because I love lime juice. Instead of using 2 tablespoons, I just juiced 2 whole limes and added all of their juice. It gave it a delicious acidity taste like I was hoping for.
- 1 cup long-grain white rice
- Coarse salt
- ½ cup fresh cilantro
- 2 whole limes, juiced
- 1 tablespoon olive oil
- 1 garlic clove
- In a medium saucepan, bring 1½ cups water to a boil. Add rice and ¼ teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
- Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.
This rice would go good with Mexican, a big old fat steak, or even grilled chicken for that matter.
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I have been trying to fix rice like you get in a Mexican restaurant FOREVER — and I finally found the right recipe for it. Marcela from Mexican Made Easy really opened my eyes on how to make your rice fluffy and get it to taste like the delicious rice at my favorite Mexican restaurant.
Now my meal can be complete.
- 1 tablespoon olive oil
- 1 cup long grain white rice
- ½ cup finely chopped white onion
- 1 clove garlic, minced
- 2¼ cups chicken broth
- 3 tablespoons tomato paste
- 1¼ teaspoon kosher salt
- 1 jalapeno, diced
- 1 tablespoon of chopped fresh cilantro
- In a large heavy saucepan, heat the olive oil on medium-high heat. Add the rice, onions and garlic.
- Saute until the rice has an opaque color and is fragrant, about 2 minutes.
- Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly.
- Then add in the jalapeno pepper and cilantro.
- Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes.
- Fluff with a fork and serve immediately.
Rice is an essential side dish when fixing a Mexican meal for your family. If you are really up for a challenge, why not create a Mexican theme night and make it a family fun night?
- Watch a movie like Nacho Libre (one of our favorite movies ever!)
- Make string art
- Do a Mexican hat dance and act silly with your family
- and then serve a delicious Mexican meal to round out the night!
All of these things I have done with my own family — especially when we have studied those countries for school!
What is your favorite Mexican cuisine?
This month for the Improv Cooking Challenge, our goal was to make something using tomatoes and peppers. These two veggies pair so well together that there was a plethora of recipes to choose from. I wanted to make something totally different than I have ever made before, so I settled on this recipe for Orzo with Tomatoes and Peppers from Cook Like a Champion.
Orzo is a small pasta. It is really good and goes well with anything basically. Hope you enjoy this recipe. Be sure to check out all the other recipes in the cooking challenge.
- 3 cups chicken broth
- 3 cups water
- 1 pound orzo pasta
- 2 tablespoons olive oil
- ½ pound of spicy Italian sausage
- 1 garlic clove, minced
- 2 roasted red peppers, cut in ¼-inch strips
- 2 plum tomatoes, chopped
- ¼ teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
- ½ cup freshly grated Parmesan
- In a large saucepan, bring the chicken broth and water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes.
- Meanwhile, heat the oil in a large skillet set over medium-high heat. Add the sausage and sauté, breaking up any large pieces, until cooked through, about 5 minutes.
- Add the garlic and continue cooking an additional minute.
- Add the peppers, tomatoes and red pepper flakes and continue cooking 2 more minutes.
- Drain the pasta, reserving ½ cup of the cooking liquid. Transfer pasta to a large serving bowl, then stir in sausage mixture, 1 tablespoon parsley and salt and pepper to taste.
- Toss to combine, adding the cooking liquid as needed to loosen the pasta. Top with remaining parsley, sprinkle with Parmesan and serve.
What have you been cooking lately?