I looked up a few recipes and took the ingredients from 3 to get what we had last night. By the time I was done blending everything to stir into the rice, I tasted it and was a bit worried; but once it was stirred into the rice it was really good. This isn’t an exact recipe, and you really can’t ruin it. It was SO good. My 2 year old, who eats dinner about once a week, devoured hers, and everyone went back for seconds.
I cooked just over 1 cup of dry rice in chicken broth with a bit of salt and about half of a (small) finely chopped onion thrown into the dry rice and broth mix.
While that was doing its thing I blended over a cup of cilantro, about 2 t of minced garlic, 2 green onions (green and white) chopped, a bit of lemon juice (2 teaspoons-ish), and some olive oil – maybe 2 T. I had to add a small bit of water just to make everything blend together really well.
When the rice is done, stir the green mixture into the rice and serve hot. Delish.
Next time I think I’ll add a seeded, chopped jalapeno to the green mixture.
I saw this recipe on Good Things Utah and didn’t think too much of it. They had the girl back on to do an ice cream recipe, and one of the hosts kept talking about how she had made this rice bowl after the last show and it was unbelievable. So I made it. And we think it’s pretty darn yummy, too. It goes together quite fast – don’t be intimidated by all the directions and sub-recipes below. I made half the dressing, and we had plenty of leftovers. I froze some chicken in the marinade for later, so it will be a quick dinner one night.
- 4 boneless, skinless chicken breasts
- 1 ½ C cilantro lime marinade, recipe below or bottled Cilantro lime rice, recipe below
- 1 C Mango salsa
- ¾ C Sour cream
- ½ C finely chopped cilantro
- 1 ½ C Shredded Pepper Jack Cheese
- Tomatillo Ranch Dressing, recipe below
- Extra cilantro and limes, for garnish
- Place chicken breasts in a re-sealable plastic bag. Add prepared marinade and mix to coat. Marinate for 4 hours to overnight.
- While chicken is marinating, prepare tomatillo ranch dressing and refrigerate for at least one hour before serving.
- 30 minutes before removing chicken from marinade, prepare cilantro lime rice as directed. Set aside for later use.
- Remove chicken from marinade and grill in skillet or on the grill. Allow to cool for 10 minutes then shred with fork.
- While chicken is cooking, mix sour cream and ½ C chopped cilantro together.
- To compile rice bowl, place desired amount of rice in an oven safe bowl. (Preferably the same bowl you’ll serve it in) Top rice with the following in this order: shredded chicken, cilantro sour cream, mango salsa, and finally shredded pepper jack cheese.
- Place rice bowl under the broiler just until cheese is melted and the dish is warmed through. Serve with a drizzle of the tomatillo ranch dressing, garnish with cilantro and lime then enjoy!
Cilantro Lime Marinade
- ¾ C vegetable oil
- Juice and zest of two limes
- 1 Tbs minced garlic
- 2 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- ½ C finely chopped cilantro
- Add all ingredients except oil to a food processor or blender.
- Slowly drizzle oil in while food processor is running.
- Refrigerate until ready to use.
Tomatillo Ranch Dressing
- 1 buttermilk ranch dressing packet
- 1 C mayo
- 1 C buttermilk
- 5 sml-med tomatillos
- 1 bunch of cilantro, chopped
- 2 tsp garlic, minced
- Juice and zest of 2 limes
- 1 jalapeno (seeded or not depending on how spicy you like it)
- 2 tsp sugar
- ½ tsp salt
- Use a food processor to blend all the ingredients thoroughly.
- Refrigerate until ready to serve.
*This makes about 4 cups of dressings but will keep in the refrigerator for up to 2 weeks.
*Leftover dressing is fabulous on any fresh ‘south-of-the-border’-style chicken or pork salads.
1 cup uncooked rice
1 Tablespoon butter or margarine
2 teaspoons garlic, minced
zest of one lg lime
2 cups hot water
1 chicken bullion cube
2 teaspoons granulated sugar
1/3 cup chopped fresh cilantro
- In a saucepan melt butter over medium-high heat.
- Add hot water and bullion.
- As soon as water comes to a boil and bullion is dissolved, stir in rice and reduce heat to medium.
- Cover and cook 15-20 minutes or until rice is tender.
- Remove from heat and add lime zest, juice, cilantro, garlic and sugar.
- Fluff rice with fork, stirring ingredients together as you do so. Enjoy!
This is the dish that went the fastest. Seriously. It was a toss up between this and the beans. Both of these are like an Island twist on the yummy rice and beans most of us love at Mexican restaurants. There is quite a Latin influence in island food, but always with a Caribbean twist (usually in the form of lime juice, mango or coconut). This rice is flavorful enough to be on its own, but subtle enough to support a sauce or other strong flavors. I serve this with very intensely flavored Island Pork
3 cups long grained white rice
2 T veggie oil
2 1/2 CUPS chopped white onion (I use the frozen chopped onion from the supermarket)
6 large fresh thyme sprigs (or use a couple shakes of dried thyme)
3 garlic cloves, chopped
5 cups low sodium chicken broth
1 t salt
3 green onions, chopped (I use WAY more…but I like onion)
1/2 c chopped cilantro
Place rice in large strainer. Rinse under cold water and drain. Heat oil in heavy large saucepan over medium-high heat Add white onions, thyme, and garlic. Saute until onions are golden, about 6 minutes. Mix in rice, broth and salt. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and broth is absorbed, about 20 minutes. Mix in green onion and cilantro. Season with pepper or more salt, if desired.
*If you really want to go Island crazy…sub half the broth (or all of it) with coconut milk. Yummy.
Easy one dish meal. It says that it serves 5, but we thought it was easily enough for 6 large servings.
Beef Taco Rice Skillet
1 lb lean ground beef
1 envelope taco seasoning (or 1 oz bulk taco seasoning)
1 ½ cups water
1 cup salsa
1 cup frozen corn
1 ½ cups uncooked instant rice
3/4 cup shredded taco-seasoned cheese
1 cup shredded lettuce
1 medium tomato, chopped
Cook beef until brown; drain. Stir in taco seasoning, water, salsa and corn. Heat to boiling, stir in rice. Boil 1 minute; remove from heat. Cover; let sit 8 minutes. Fluff mix with fork; sprinkle cheese. Cover; let stand 1-2 minutes or until cheese melts. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.