All I feel like eating lately is beans and rice. No, not pregnancy cravings, just very much into beans and rice. It started with the Red Beans and Rice dinner a few weeks ago. This week I moved onto my all-time favorite rice, Cilantro Rice, recipe compliments of Pianogal. The printout of the recipe is all water-stained and forever lost in a folder of other such printouts. I should really just paint it on my kitchen wall for easy reference.
So tonight it's Cilantro Rice, Lime Cilantro Chicken (that recipe comes from the master chef and maker of the awesome Christmas quilt, Meredith), guacamole, and black beans. It's going to be heaven.
Although I like the idea of chunky guacamole with tomatoes and lime peel and jalapenos and onions, my kids are purists: avocado, lemon juice, salt, pepper. Mash. Lick your fingers, eat it straight with a spoon, spread it on anything and everything.
Cilantro Rice (sorry, Pianogal, I tweaked the instructions a bit to make it faster)
1 cup fresh cilantro (go ahead, leave the stems on, no one will ever know)
2 garlic cloves
1 fresh jalapeno chile, stemmed, or ½ can green chilies
2 ½ cups vegetable or chicken broth
1 carrot, cut into chunks
2 tsp olive oil
1 ½ cups long-grain white rice
1 tsp onion powder
½ tsp ground cumin
In a blender, whirl cilantro, garlic, chile, carrot, and broth until smooth. In a 3-4 quart pan over medium heat, stir oil, rice, onion powder and cumin until rice is a pale golden color, 5-8 minutes. Stir in cilantro/broth mixture. Cover, bring to a boil over high heat, then reduce and simmer until liquid is absorbed, about 18 minutes. If desired, season to taste with salt.
2 large cloves of garlic
½ Tablespoon grated lime zest
1/8 cup fresh lime juice
1/8 cup fresh cilantro (chopped)
½ teaspoon salt
¼ teaspoon pepper
3 Tablespoons olive oil
4 boneless, skinless chicken breast halves (about 1 ½ pounds)
Lime wedges for garnish
In food processor pulse first six ingredients (garlic, lime zest, lime juice, cilantro, salt, and pepper). Add olive oil; process until blended.
Pour into Ziploc bag; add chicken and marinate in refrigerator for 3 hours.
Preheat broiler. Place chicken on foil-lined baking sheet. Broil, turn once, for 8-10 minutes, or until cooked through.
To serve, garnish with lime wedges.