Saturday, December 27, 2008

Cafe Rio-esque Chile Lime Rice

My sister pointed me toward this recipe on her sister-in-law's blog. Copied and pasted here for your convenience:

saute in pan:
2 tbsp butter
1 yellow onion chopped
4 cloves garlic
in large pot bring to boil:
6 2/3 cup water
8 tsp. chicken bullion
1/2 bunch chopped cilantro
2 tsp cumin
2 small cans diced green chilis
1 tbsp. lime juice
1/2 tsp. salt

*add onion and garlic to boiling water. Add 3 cups long grain rice, reduce heat, cover and simmer for 30 minutes

It was definitely much better than the cilantro lime rice, but it still could use some tweaking. Next time I make it I'm going to halve the cumin. 2 teaspoons is a lot...you could really taste it and my house smelled like cumin for 3 days. Also, I think I might reduce the bouillon by one or 2 teaspoons and increase the salt. But I did like this rice and it would probably do well as a stand alone side dish. It worked really well as a burrito filler with the shredded beef. The tastes seemed to be more complimentary than with the cilantro lime rice.

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