Make rice:
In medium pot (about
hili's in adabo), 2 chipotle chili (also from can), chile
prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.
Transfer brown rice to a large bowl and cool slightly, 5 to 7 minutes.
Whisk lime juice, garlic, olive oil, and salt together in a bowl; stir into rice. Fold cilantro into rice mixture.
To Make the Cilantro Lime Rice: Place 1 cup basmati rice with 2 cups
side.
Combine ingredients for cilantro-lime butter in a small bowl
dd the next 8 ingredients (cilantro through parmesan cheese) and puree
In a medium saucepan, bring 1 1/2 cups water to a boil.
Add rice and 1/4 teaspoon salt and cover. Reduce to a simmer and cook until water is absorbed and rice is just tender, 16-18 minutes.
Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons of water. Blend until smooth.
Stir into cooked rice and fluff with a fork.
In a food processor, chop cilantro (I remove stems). Set aside
Brown onion and rice in oil.
Place water/stock, bouillon, cilantro, lime zest, and salt in blender till blended thoroughly.
Add water mixture to rice and bring to boil.
Reduce heat and simmer 20 minutes.
When rice is cooked, fluff with fork and add lime juice.
Serve with Cafe Rio pork and beans.
revent sticking.
CORN-GARLIC-CHIPOTLE-CILANTRO MASHED POTATOES:
Preheat oven
on the flower.
GINGER-CILANTRO LIME BUTTER:
Place butter, cream
Combine all ingredients for Cilantro-Lime sauce, and stir well with a whisk. Cover sauce, and chill.
Combine first 6 ingredients olive oil to black pepper in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; saute 8 minutes or until chicken is done. Set aside.
Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
nion and serve with Cilantro-Lime Cream.
Cilantro-Lime Cream: Combine sour cream
r at room temperature.
Cilantro Lime Mayo: Blend all ingredients in
rinse rice well until water runs clear.
combine rice, water and bay leaf in a pot, cover it and bring it to a boil.
reduce heat and simmer about 18 minutes.
fluff with a fork and stir in cilantro.
add oil, lime juice and salt together, stir well.
taste and adjust- might need more lime or salt.
ellow onion, tomatoes, juice of lime, cumin, coriander, paprika, onion
Thaw spinach in microwave for 3 minutes at 40% power.
Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.
Squeeze partially frozen spinach of excess water.
In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, salt, pepper, cilantro, chipotle chiles, lime juice, lime zest, light brown sugar, and cumin until smooth and creamy, about 30 seconds.
Transfer to bowl and serve.
Can be covered and refrigerated for up to 2 days.
Once your rice is cooked fluff with fork.
Add lime juice, zest, cilantro and salt.
Stir well.
Serve warm.
Enjoy.