I'm taking about a 10 minute perfectly baked salmon with delicious roasted salsa verde and
cilantro rice for dinner!!
Not exact matches
Serve it with
Cilantro Lime
Rice and Beans Beans
for an easy instant meal or tacos, burritos, empanadas, etc...
I have been meal prepping on Sundays
for 2 - 3 dinners a week and this was a really easy way to prep a meal that my boyfriend was able to dump right in to the crockpot today while I was at work I came home and served it with microwave brown
rice and some fresh steamed green beans that I seasoned with lime and
cilantro.
After prep proceed to cook Aroborio
rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter
for just a few seconds / Add 2 C of
rice and cook together
for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the
rice / Allow
rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the
rice, then add more liquid until
rice is barely covered again and stir / Proceed in this manner until
rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When
rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like
cilantro, dill or parsley, a slice of lemon.
* 1 cup
cilantro leaves and stems, plus extra leaves
for garnish * 1 onion, chopped * 2 jalapenos * 1-3/4 cups chicken or vegetable broth plus 2 Tablespoons, divided * 2 Tablespoons olive oil * 1-1/2 cups long grain white
rice * 2 cloves garlic * 1 teaspoon salt
I was so proud of this and am trying to think how I can make the
rice and Creamy
Cilantro Stems sauce
for my vegetarian, Indian, neighbor and think I might try it with veggie broth, and replace the shrimp with diced paneer.
Let that cook
for about 15 minutes, and once your
Rice is tender and fluffy, you'll stir some Lime Juice, Lime Zest and
Cilantro in.
Heat a heavy - bottomed pot to medium low heat add oil, onion, garlic and
rice, cook
for 2 minutes, add salt to taste, blend water with
cilantro, add to the
rice, when start boiling, lower the heat and cover with the lit, and cook
for 20 minutes.
mixed greens with kale; cooked
rice, quinoa or other grain; thinly sliced red cabbage, carrots, bean sprouts,
cilantro for garnish.
Since the braising process takes so long, start early in the day and get ready
for a big dinner, because I've also included clones here
for Chipotle's pico de gallo, pinto beans, and delicious
cilantro - lime
rice to make your burritos complete.
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A zesty recipe
for cold
rice salad packed with Southwestern flavors like green chiles, avocado, corn, tomatoes, red onion and
cilantro lightly dressed with lemon and olive oil.
This Quinoa and Black Bean Burrito Bowl is loaded with all the layers you'd expect in your burrito — beans, tomatoes / salsa, corn,
cilantro and avocado and I swapped out the
rice for quinoa.
No lime
for K.Chicken Carnitas Burrito Bowl with
Cilantro Lime Cauliflower
Rice -LCB- Closet Cooking -RCB-.
For a brown
rice version, I make my usual baked brown
rice recipe (from Alton Brown), then add 3 cups of cooked
rice to the same ratio of lime,
cilantro and veg.
And
for my entree I ordered a fusion dish called Luminous Vegan which combines
rice, mushrooms, avocado, tamari, snow peas, and
cilantro.
1 corn or
rice tortilla 1 tbsp of pizza sauce (I use store bought — homemade would be great) 2 tbsp of black beans 2 tbsp of corn 2 sundried tomatoes (soaked
for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I used parma) a dash of fresh
cilantro
Items needed
for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias Handful of micro greens Handful of
cilantro and mint leaves — 1 cup Della
Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice
Rice Basmati and Wild
rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice
rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
- 1/2 tablespoon of sugar - salt & pepper to taste - chopped fresh
cilantro - basmati
rice for serving
Brown
Rice organic brown rice (for 4 persons) 2 tbsp rice vinegar 1 tbsp sesame oil a couple of cilantro leaves, roughly cho
Rice organic brown
rice (for 4 persons) 2 tbsp rice vinegar 1 tbsp sesame oil a couple of cilantro leaves, roughly cho
rice (
for 4 persons) 2 tbsp
rice vinegar 1 tbsp sesame oil a couple of cilantro leaves, roughly cho
rice vinegar 1 tbsp sesame oil a couple of
cilantro leaves, roughly chopped
Scroll to the bottom
for a full printable recipe
for Cilantro Lime
Rice.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute
for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown
rice, the black beans, the quartered cherry tomatoes, the chopped
cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside
for a moment, keeping warm.
I shared my favorite recipe
for grilled margarita chicken topped with avocado mango salsa with you and it just wouldn't be complete without my
cilantro lime
rice!
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white
rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped
cilantro Juice of half a lemon, plus lemon wedges
for garnish
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown
rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh
cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recip
cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped,
for garnish • Simple Tomato -
Cilantro Salad (recip
Cilantro Salad (recipe below)
Let the
rice sit
for 5 minutes before fluffing with a fork and stirring in the garlic,
cilantro, lime juice, salt and pepper.
Taco stew served on a bed of
rice with sour cream, shredded cheddar cheese,
cilantro, and chips is a nice, easy substitute
for nachos.
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle
for cooking the
rice 1 1/2 cups uncooked instant brown
rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh
cilantro, to taste
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or
cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati
rice
* 2 cups brown basmati or jasmine
rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part of lemongrass stalk, bruised and cut into two pieces * 1 cup packed, chopped fresh
cilantro leaves and stems, plus extra leaves
for garnish (optional) * 2-2/3 cups vegetable or chicken broth or stock * 1 teaspoon salt
For serving: 4 cups any combination of cooked white rice, brown rice, quinoa, wheat berries, barley, farro, or pretty much any other grain avocado (optional) parsley, chives, or cilantro for garnish (option
For serving: 4 cups any combination of cooked white
rice, brown
rice, quinoa, wheat berries, barley, farro, or pretty much any other grain avocado (optional) parsley, chives, or
cilantro for garnish (option
for garnish (optional)
I used: powdered lemongrass
for the bottled, onions
for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste
for the red curry paste, three times as much garlic, a full tablespoon of sugar (brown), mung bean noodles
for the
rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok)
for the peas, twice as much
cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.
Top with a few tablespoons of the fresh Salsa Pico (save some
for the side) fresh
cilantro, jalapeño, lime wedge and brown
rice, tortilla chips and hot sauce as desired.
3 bundles flat
rice noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus more
for the noodles 1 ounce whole baby corn, cut into pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4 cup green beans, chopped 1 cup broccoli, broken into small florets 3 cloves garlic, finely chopped Chopped peanuts and
cilantro, to garnish (optional)
Ingredients: 1 head medium cauliflower, cut into florets 1 carrot, peeled, cut in half lengthwise and sliced 1/2 cup fresh or frozen green peas 1 bottle (11 oz / 312 g) Thai yellow curry sauce, such as those from Trader Joe's or Thai Kitchen * Black pepper
Cilantro for garnishing Cooked quinoa or brown
rice (optional)
This 10 - minute, Chipotle - copycat recipe uses cooked brown
rice, fresh
cilantro, and fresh - squeezed lime juice
for a zesty, meatless, Mexican side dish.
If you're looking
for ways to eat more brown
rice, whether it's a salad, a stir - fry, fried rice, or Mexican food, this Cilantro Lime Brown Rice could be the tic
rice, whether it's a salad, a stir - fry, fried
rice, or Mexican food, this Cilantro Lime Brown Rice could be the tic
rice, or Mexican food, this
Cilantro Lime Brown
Rice could be the tic
Rice could be the ticket.
For my Asian Chicken Meatballs, I used ground chicken mixed with water chestnuts, scallions, garlic, ginger, onions,
cilantro,
rice vinegar, soy sauce, lime juice, breadcrumbs and egg.
I like making «green
rice» (packed with minced fresh
cilantro) in the summer and make nori rolls with veggies
for a snack.
If you're looking
for more healthy sides that come together quickly, check out my
Cilantro Lime Brown
Rice: Chipotle Copycat recipe.
Add chopped
cilantro and toasted nuts
for a special garnish to any soup or
rice dish.
My best friend went
for the Alchemy Rolls (
rice paper wraps with fresh carrots, avocado, sunflower sprouts, basil,
cilantro, mint and cashews served with creamy Thai dressing) and after tasting them, I can agree that they were fantastic as they were light but packed with yummy, fresh ingredients.
I just used my go - to
Cilantro Lime Cauli
Rice for these bowls.
You could easily use this vinaigrette as a marinade
for chicken or to drizzle over broiled fish and serve with
Cilantro Lime Vegetables and Fiesta Lime
Rice for a light meal.
For the bowls I made
cilantro - lime
rice, black beans, barbacoa beef, and pico de gallo.
24 ounces tomato juice 4 cups chopped tomatoes 1 cucumber, peeled and diced 1 green pepper, diced 1/2 yellow onion, diced 2 cloves of garlic, finely minced 1/4 cup
cilantro, plus extra
for garnish 1 tablespoon balsamic vinegar 1 teaspoon
rice vinegar 1 teaspoon sweetener of choice Hot sauce to taste (optional)
12 ounces Thai fresh flat
rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed
cilantro leaves Lime wedges
for squeezing over noodles
6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh
cilantro leave
for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz
rice noodles (we used Erawan Brand medium size oriental style noodles)
I have almost tried your all recipes like grain free chocolate super-food,
CILANTRO Lime Cauliflower
Rice and other etc and they all come out very well.Thanks
for all your efforts to make every thing easy
for us.
ingredients
FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to tas
FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon
rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch
cilantro plooms (to garnish) 3 limes (cut into wedges,
for serving) Kosher salt and freshly ground pepper (to tas
for serving) Kosher salt and freshly ground pepper (to taste)