Cilantro-Lime Rice
Ingredients
- 1 c. uncooked rice (long-grain, white rice)
- 1 tsp. butter or margarine
- 2 cloves garlic, minced
- 1 tsp. freshly squeezed lime juice
- 1 can (15 oz) chicken broth
- 1 cup water
- 1 Tbsp. freshly squeezed lime juice
- 2 tsp. sugar
- 3 tablespoons fresh chopped cilantro
Instructions
- In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
I am no good at cooking rice in a pan. When I make this I leave the butter out and put the rice, garlic, 1 tsp lime juice, and 1 1/4 cup chicken broth in the steamer. I don't use any additional water. I set it for the rice cycle- which is 40 minutes on my steamer. When It is done, I put in the mixture of 1 tbsp lime juice, 2 tsp sugar, and 3 tbsp chopped cilantro. I've noticed that I like the flavor best after I have let it sit for a little bit. I always make it a few hours ahead and put it in the fridge and reheat when it is time to eat.
Black Beans
Ingredients
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 can black beans, rinsed and drained
- 1 1/3 c. tomato juice
- 1/2 tsp. salt
- 2 Tbsp. fresh chopped cilantro
Instructions
- In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
Cilantro-Lime Ranch
Ingredients
- 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
- 1 c. mayonnaise
- 1 c. buttermilk
- 2 tomatillos, remove husk, diced
- 1/2 bunch of fresh cilantro
- 1 clove garlic
- juice of 1 lime
- 1 jalapeno (leave the seeds in for spicy, take them out if you don't like it as hot. We take the seeds out.)
Instructions
- Mix all ingredients together in the blender.
Salsa Fresca
Ingredients
- 4-5 vine-ripened tomatoes, finely diced
- 1/2 tsp. Kosher salt (or to taste)
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 bunch cilantro, finely chopped (if you aren't big into cilantro, use 1/2 bunch)
- 2 Tbsp. chopped jalapeno (go ahead and used the canned.. it works best)
- juice of 1/2 lime
- 5-6 shakes green Tabasco sauce
Instructions
- In a medium-sized bowl, toss diced tomatoes with Kosher salt until salt is evenly distributed. Add remaining ingredients and stir together well. If you decide to refrigerate the salsa to allow flavors to combine, be sure to let it get to room temperature.
I have never put the Tabasco sauce in because I don't keep it on hand. One of these times I am going to try it and see if I like it better. Even without the Tabasco this is a really good recipe. I usually serve it straight from the fridge also. I never think ahead of time to set it out. When I am not in the mood to dice everything up by hand, I will put everything but the tomatoes in the food processor. I run it for just about 10-15 seconds to get everything nice and small. Then I add the tomatoes and pulse a few times to get them mixed in and chunky.
