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Monday, May 17, 2010

Cilantro-Lime Rice

Remember when I said that this month I'd be focusing on this book? And how you haven't seen it since? The lies are about to end, because last week, I made Cilantro-Lime Rice! It was pretty tasty, until I realized that my plans for having it as a side dish were completely dashed... since we were out of peppers, and the zucchini was gross, mini quesidillas were OUT. So then, I turned it into Healthy Nachos. Aren't you glad I'm so good reinvention??

First, the rice:
1 cup long grain white rice (I used brown, so it still works.)
1 1/2 cups vegetable broth or water
1 Tbsp. olive oil
2 Tbsp. lime juice
2 tsp. lime zest (since I used fake lime juice from a container, I used lemon zest.)
1/4 cup cilantro, lightly packed
1 green onion, green part only, sliced very thinly

You can do this on the stove, or in a rice cooker. (I tried the rice cooker, only to have my rice cooker die about halfway in. I guess it was 13 years old!) In a heavy pot, combine the rice, liquid, olive oil, lime juice, and zest. Bring the mixture to a boil, then lower the heat and let it simmer until the rice is cooked (about 20 minutes). Remove from heat, and sprinkle with cilantro and green onion.

Proceed to step two, The Chips!




Take about 10 small corn tortillas. Cut them into triangles, and place on a cookie sheet. Spray evenly with cooking spray. Bake in a 350* oven for about 15-20 minutes, until they are crunchy. Sprinkle with salt.

Next, Nacho Assembly!

Chips+ Rice+ Cheese (I also added some black beans to the rice after it was done cooking.)

Microwave for 20 seconds or so, then add:

Tomato and spinach! You could also have some olives, sour cream, salsa, peppers... whatever else you like!! We had some leftover tomatillo salsa, which was great.
Next recipe? Quinoa Salad with Spinach, Olives, and Roasted Peanuts!

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