144.8...Cilantro and Lime Rice

To go along with the Chili Marinated Grilled Chicken Breasts with Avocado Salsa that I made over the weekend, I whipped up some fabulous rice: Cilantro and Lime Rice. Regular rice is boring...this rice was perfect with the chicken and the Sweet Corn with Cilantro Lime Butter. If you don't like cilantro, just use flat-leaf Italian parsley instead. 


Cilantro and Lime Rice (Serves 4)

Recipe slightly adapted from For the Love of Cooking 

Ingredients: 

2 tsp. olive oil
1/4 sweet yellow onion, diced
2 cloves of garlic, minced
1 cup long grained rice (brown or white)
2 cups of chicken broth (or water)
1 tsp. chicken bouillon granules
1 large handful of cilantro, chopped
Zest and juice of 1 lime

Directions:

1. Heat the oil in a pan over medium heat. Add the onion and saute for 5-7 minutes, until soft and tender. Add the rice and garlic then cook, stirring constantly, for 1-2 minutes. Add the water and chicken bouillon granules, bring to a boil over high heat, cover and reduce the heat and simmer, until tender, about 20-25 minutes for white rice and 40-45 minutes for brown rice.

2. Remove from heat and mix with cilantro, lime zest and juice.



My husband was working late last night so I threw together a quick meal for myself. I pulled a slice of Souperior Meatloaf out of the freezer and heated that up along with leftover Mashed Potatoes and asparagus. 


Breakfast this morning was the usual.


I dropped my son off at school, took my daughter to a doctor appointment then back to the school. I went to Zumba class after that. Somewhere along the way, I decided I had to have sushi. I tried a new (to me) sushi restaurant, Ken Sushi Workshop. The reviews were pretty good so I was looking forward to trying it. 

My meal started with miso soup.


I ordered some tuna, yellowtail and salmon sushi.


I wanted a specialty roll but they had a small selection of those, each seemingly to have an ingredient in it that I didn't like (mango, cream cheese, etc.) so I opted for one that was safe: Double Double Roll (spicy tuna inside and seared tuna on top).


While it was good, it wasn't anything special. I guess I'm in the minority but I wasn't wowed but Ken Sushi Workshop. Prices were high and I wasn't impressed with the sushi menu. The fish was fresh and the service was great though. I will have to get my sushi fix somewhere else next time.

What would be your ideal sushi roll?

Comments

  1. Well at least the fish was fresh! When my husband and I went out for sushi, he always got the raw stuff and I always liked the cooked stuff - dashi tofu was one of my favs!

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