Cilantro Lime Rice
Last weekend, we had a photographer come out to our acreage to do a little family photo shoot. I also had her take some updated pics of me so I can finally update my photos here on the blog (soon!). I was re-living the senior picture experience all over again… except that I was posing with produce, ha! Between photos and family time, I froze some corn in prep for Thanksgiving and had a few corn kernel escapees to toss into this quick and easy cilantro lime rice.
Cilantro lime rice has such a great flavor and is a perfect sidekick to tacos, enchiladas, or to toss into a salad for some extra carbolicious bite. When making rice (or quinoa), I often cook the grains in a chicken or vegetable broth instead of water. Doing so significantly increases the flavor of the dish and adds complexity. In this case, the cilantro lime rice is cooked in chicken broth. Then, a quick addition of garlic, lime juice and cilantro completes the dish in seconds!
- 1 cup long grain rice of any kind
- 1½ cups low sodium chicken or vegetable broth
- 3 tablespoons corn kernels
- 1 clove garlic, minced
- 2 tablespoons cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste (omit to keep it low sodium)
- Cook rice in a saucepan using the broth instead of water.
- When rice has about 5 minutes left to cook, stir in the corn.
- Remove from heat when fully cooked and stir in garlic, cilantro and lime juice.
- Add salt to taste and serve!
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