Tag: Mexican

Easy Enchilada Sauce

Easy Enchilada Sauce

Yowza. The past few days have been a struggle. The wonderful hubby was traveling most of the week and lucky me managed to find the last remnants of old construction trash (previous owner’s) that had been discarded in our grove of trees… by getting a nail 

Chicken White Bean Enchiladas

Chicken White Bean Enchiladas

If I had to survive on only one cuisine for the rest of ever, it would be Mexican. Or maybe Thai. It’s a tossup. They both have one thing in common. Mexican and Thai flavors are both very cohesive and flavorful through the entire dish and have 

Cilantro Lime Rice

Cilantro Lime Rice

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!

Cilantro Lime Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 2 cups
Ingredients
  • 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)
Instructions
  1. Cook rice in a saucepan using the broth instead of water.
  2. When rice has about 5 minutes left to cook, stir in the corn.
  3. Remove from heat when fully cooked and stir in garlic, cilantro and lime juice.
  4. Add salt to taste and serve!
Nutrition Information
Serving size: ½ cup Calories: 172 Fat: 0g Carbohydrates: 39g Sodium: 51mg Fiber: 0g Protein: 5g

 

Asian Steak Tacos

Asian Steak Tacos

Spring break is starting tomorrow. Yep, TOMORROW.  Ever since college, spring break has always meant that it’s officially spring and time to bust out the warm weather clothes and go on vacation!  Okay, well, I’m not actually going on vacation. A girl can dream right?!?  Instead, my