Monday, February 27, 2012

Mexican Rice-Lime and Cilantro

This is from Mel's Kitchen is so easy and way better than "typical" Spanish Rice...Kaity, you can leave out the cilantro!

1 C rice (I use Hunan which is stickier)
2 C chicken broth (Better than Bouillon or low sodium "boxed")
1 T olive oil
1 small yellow onion, diced
4 cloves garlic, minced
1/4 C tomato paste
1 T lime juice (l lime)
2 t cumin
1/2 C chopped cilantro

Cook rice in chicken broth. While it's cooking, sauté the onion and garlic in the olive oil. Stir in the tomato paste and cumin and continue cooking for a couple of minutes. When the rice is done, stir in the tomato/onion mixture and the lime juice and cilantro. I might add a little rotisserie chicken and cheese to the leftovers and roll in a tortilla...add some avocado...yummm...

1 comment:

  1. haha thanks. lime and cilantro always go hand in hand for some reason. ironic because lime is like my favorite flavor ever and cilantro, as we all know, is my arch-nemesis.