Tuesday, May 6, 2014

An Update On Life and a Recipe to Share: Copycat Chipotle Cilantro Lime Rice

Hello all!

My apologies since it's been SO long since my last post. This has been the busiest spring ever. What's new you might ask? Well, this weekend I am GRADUATING FROM COLLEGE. That's right, you read that correctly. My long, six year journey is coming to an end. In case that's not enough, I am in the process of moving and just last week I accepted my first "big kid" job, as I like to call it. So I hope after reading a quick update, you can excuse my lack of posts. If not, maybe you'll reconsider after trying out this amazing recipe...

Yesterday was Cinco de Mayo, an although it's not part of my German-Norwegian-Irish-Scottish Heritage (yes, I'm a "mutt"), I decided to be festive anyway. I made a copycat version of Chipotle's Cilantro Lime Rice to go with the chicken tacos and black beans that I was craving. The rice turned out pretty good and is something that I will be making again in the near future. Check it out below.

You will need:
  • 1 cup of extra long grain white rice
  • 2 cups water
  • 2 tsp oil
  • 2 tbsp lime juice (you can also use one medium lime if you prefer, but I went with the juice since fresh limes are so expensive right now) 
  • 1 1/2 tsp salt 
  • 3 tbsp freshly chopped cilantro
  1. Soak rice in a bowl of cold water for ten minutes. This is optional, but helps it from getting "mushy" while cooking. Drain. 
  2. Heat oil over low heat in a skillet and add rice. Cook for one minute and add water and salt. Bring to a boil and allow to cook for 5-10 minutes, or until a lot of the water has evaporated. When there is there is just a little water skimming the top of the rice, reduce heat to low and cover. Cook for an additional 15 minutes, stirring occasionally. 
  3. Remove rice from heat, keep covered, and let sit for another 5 minutes. 
  4. In a separate bowl, add cilantro, lime juice, and rice. Stir, serve, and enjoy!

Tips for cilantro: 

Cilantro is an herb with lacy green leaves and a strong flavor. This can be mistaken for parsley in the grocery store, so break off a stem and smell before buying to make sure you don't bring home parsley on accident! All parts of the cilantro plant are edible, but the fresh leaves and dried seeds are most often used for cooking. Cilantro goes well with a variety of foods including chicken, avocado, lintels, pork, rice, salads, and salsas. 

Begin by soaking the fresh cilantro for 5 minutes in cold water. This helps loosen some of the dirt that tends to stick to the leaves 

Rinse it under running cold water for another minute or two

When chopping the cilantro, remove the "stem" portion of it by cutting off the bottom 4-5". This contains the most flavor, so depending on your preference, you can keep a few of the stalks and chop them up with the leaves