The best
tasting cilantro lime rice that you'll ever make in your Instant pot!
Not exact matches
2 ears of corn — grilled 1 medium jicama — sliced into cubes or small matchsticks 2 ripe, sweet mangos — cut into small cubes ground chipotle — to
taste (optional) 1 - 2
limes 1 bunch
cilantro 1 - 2 ripe but firm avocados — cubed your favorite taco shells hot sauce of choice
1 small head cauliflower 1/2 cup
cilantro, finely chopped (plus extra for serving) 1/2
lime, juiced Salt, to
taste
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of
cilantro leaves,
lime juice, salt, and garlic to
taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of
cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).
1 tbsp dried oregano, Mexican oregano preferred (more to
taste and to garnish) 1 tsp dried
cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to
taste juice of 2
limes 1/2 medium white onion, diced (garnish) crushed red pepper (garnish for additional spiciness)
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump
limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to
taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh
cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Guac -2 ripe avocados - juice of 1/2 a
lime -1 garlic clove, minced - handful of chopped
cilantro - salt & pepper to
taste
- For the guac, mix the smashed avocado together with juice of 1/2 a
lime, handful of chopped
cilantro, 1 minced garlic clove, and salt & pepper to
taste.
All you need is avocado, eggs,
lime juice, red pepper flakes,
cilantro, salt and pepper to
taste, and a slice or two of healthy bread, like rye sourdough or dark rye.
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to
taste 2 teaspoons fresh
lime juice crushed red pepper, to
taste chopped fresh
cilantro
Stir in the
cilantro, tomatoes,
lime, and salt and pepper to
taste.
Pulse
cilantro leaves, cashews, garlic, fresh ginger,
lime juice,
lime zest, diced Thai chili pepper, and soy sauce or coconut aminos in a food processor; drizzle in toasted sesame seed oil or neutral
tasting oil while the motor is running.
fresh
cilantro, chopped 1/2
lime, juiced salt and freshly ground black pepper, to
taste
Filed Under: Dairy - Free, Dinner, Dinner in 30, Epicurious, Recipes, Salads,
Taste, Vegan, Vegetarian Tagged With: black beans,
cilantro,
lime, mexican, spring, summer
1 lb skinless salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated
lime peel 1 Tbsp peeled, minced fresh ginger 1 Tbsp chopped fresh
cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to
taste Fresh
lime wedges and
cilantro leaves
3 cups fresh corn kernels 3 cups tomatoes, chopped 1/2 cup
cilantro, chopped 2 small jalapenos, seeded and chopped 3 Tbsp fresh
lime juice 3 Tbsp cider vinegar Salt and pepper to
taste
Dip them in the refreshing
cilantro lime yogurt dip for a
taste that is savory, sweet, and spicy all at the same time.
Taste and add more
lime or
cilantro as preferred.
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to
taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup
cilantro, chopped 1 - 2
limes, juiced
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2 red bell peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into small pieces 2 - 3
lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2
cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of garlic powder according to
taste (I didn't quite measure these).
COMBINE avocado,
cilantro, sour cream, jalapeno, mayonnaise, garlic and
lime juice in the bowl of a food processor; season with salt and pepper to
taste.
lime juice (about 2
limes)
cilantro, to
taste 4 green onions, thinly sliced
salt, plus more, to
taste Juice from 1 fresh
lime Toppings:
Cilantro leaves, chopped peanuts, pomegranate seeds
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to
taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh
cilantro Finely grated zest of 1
lime Juice of 1/2
lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
I just made this — it sounded great and I have had grilled corn on the cob with
cilantro lime sauce before so I know what the real thing
tastes like.
Avocado
Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more
Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a
lime - 1 small bunch fresh
cilantro - olive oil for blending - 1 teaspoon of salt - more
cilantro - olive oil for blending - 1 teaspoon of salt - more to
taste
Pineapple Salsa - 1 cup fresh pineapple, diced - 1 jalapeño pepper, seeded and diced - 1/2 sweet onion, diced - 3 tablespoons chopped fresh
cilantro - 1
lime, juiced - salt and pepper to
taste
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on
taste, 1 T
lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C
cilantro / 2 T butter for sautéing tortillas.
Warm it up, add oregano, chopped onions, crushed pepper or Menudo mix,
cilantro and some drops of
lime to
taste.
Pico de Gallo: 3 tomatoes, diced 1/2 white onion, diced jalapeno, diced, to
taste cilantro, chopped, to
taste 1 - 2
limes, juiced 1 clove garlic, minced (optional) salt and pepper, to
taste
Marinade (adapted from The Raw 50) 1 cup olive oil 2 tablespoons coconut oil 1 red bell pepper — chopped juice of 2
limes 2 tablespoons grated ginger 2 teaspoons minced garlic salt — to
taste 1 cup fresh
cilantro
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (add more to
taste) 1 medium red bell pepper, diced small 3 tablespoons chopped parsley or
cilantro 1/4 cup
lime or lemon juice 1 teaspoon salt pinch of cinnamon
2 ripe avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and chopped 1 tablespoon chopped
cilantro 2
limes Salt to
taste For the chips: 12 small fresh corn tortillas, cut into wedges 2 cups corn oil Salt to
taste
2 pounds boneless fish filets 1/4 cup olive oil Juice of 1
lime 1 bottle Byron Bay Chilli Co. sauce of your choice 2 green onions, white and green parts, chopped 1/4 cup chopped
cilantro 2 cups shredded cabbage 1/4 cup mayonnaise 1 cup plain yogurt or sour cream Chili seasoning blend, to
taste Salt, to
taste 12 flour tortillas (2 to 3 per person)
5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of
cilantro (coriander) or flat - leaf parsley 2 tbsp olive oil 2
limes, juice (start with the juice from 1
lime and adjust to your
taste) sea salt & black pepper
2 cups cooked, shredded pork 1/2 cup bitter orange juice (see recipe below) or fresh
lime juice 2 tomatoes, finely chopped 6 finely chopped radishes 1/4 cup finely chopped onion 3 tablespoons finely chopped fresh
cilantro 1 to 2 habanero chiles, stems and seeds removed, finely chopped Salt to
taste
Coconut -
Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1
lime freshly ground black pepper — to
taste 1 cup fresh
cilantro leaves or other herbs of your choice —
cilantro leaves or other herbs of your choice — chopped
1 lb Shrimp Deveined 1 lb scallops 4 tbsp Rockys
Lime hot sauce 10
Limes 1 cup concentrated
lime juice 1 bunch
cilantro 4 tbsp finely chopped Serrano peppers 2 tbsp finely chopped Jalepeno peppers 1 tbsp Habanero pepper (Optional) 1 Red bell pepper finely chopped 1 Yellow bell pepper finely chopped 1/2 large Bermuda finely chopped 8 cloves garlic (separate 6 cloves and 2 cloves) crushed and finely choped 2 tsp kosher salt or to
taste 1/2 cup of...
2 cups fresh pineapple chunks 1 cucumber, peeled, seeded and chopped 2 green onions, chopped 1 teaspoon finely chopped Scotch bonnet 1 cup chopped mango 1 yellow bell pepper, stemmed, seeded and finely chopped 1 cup unsweetened pineapple juice 1/4 cup fresh
lime juice 2 tablespoons chopped
cilantro leaves 1 teaspoon sugar Salt to
taste
1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green bell pepper, stemmed, seeded and diced 1 red bell pepper, stemmed, seeded and diced 2 ripe mangos, peeled and diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4
limes 1/4 cup chopped
cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to
taste
Although the internet is filled with different variations of this popular salad dressing recipe, this special California - Mexico hybrid is hands down the most scrumptious
cilantro lime dressing you've ever
tasted.
Remove the bay leaves, season to
taste with salt and serve with rice,
lime slices and sprinkled with toasted cashews and
cilantro.
5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced
cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed
lime juice Salt to
taste
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon
lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced
cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup
cilantro leaves Salt to
taste
Add more cayenne,
lime or
cilantro - customize it to your own
tastes!
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green cabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1
lime (juiced and zest) mint (roughly chopped to garnish)
cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (to
taste)
Once the rice is cooked, fluff with a wooden spoon and fold
lime juice,
cilantro and salt to
taste, into it.
Add a small handful of chopped
cilantro, 2 teaspoons fresh
lime juice, and salt to
taste.
There's not exactly a recipe, but here's what's in it: lots of avocados,
lime, salt, a good dollop of fresh tomato salsa that includes peppers, tomatoes, garlic, onions, cumin,
cilantro, maybe more garlic and hot peppers to
taste, and — here's what really makes it — a good amount of finely diced mango.
My basic guac recipe uses 1 avocado, ~ 2tsp of fine chopped red onion, juice of a half a
lime, ~ 2tsp of olive oil along with course salt, fresh ground pepper and chopped
cilantro to
taste.