Cilantro Lime Rice

Source: skinnytaste.com via Jeanie on Pinterest

1 cup extra long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt.

Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduceto low and cover about 15 minutes.

Shut off flame and keep covered an additional 5 minute.

In a medium bowl,combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

South of the Boarder Stuffed Chicken Breasts

South of the Border Stuffed Chicken from here
 4 Boneless Skinless Chicken Breasts
 2 Limes (or 1/4 cup lime juice)
 Fresh Cilantro
 1 tbsp. Olive Oil
 1 cup Fiesta Rice (I would make the whole batch!) (see recipe below
 1 cup Shredding Mexican Cheese blend
Directions
Preheat oven to 350 degrees. With a mallet or hammer, pound chicken breasts flat.
They shouldbe about 1 /4 inch thick. Place in a casserole dish.

In a small bowl whisk together lime juice, olive oil, a pinch of cilantro, and a dash of salt and pepper. To make a marinade

Pour the lime marinade over the pounded chicken breast. Let sit while you prepare the Fiesta Rice.

Prepare the Fiesta Rice. You can find the full recipe and directions here.

Take each breast and lay them on a flat working surface. Fill with 2 -3 Tbsp rice, and a handful
of cheese.

Roll each breast and place seam side down in a clean casserole dish.

After each breast has been stuffed, sprinkle the tops with more cheese.

Bake chicken at 350 for 30-45 minutes, or until chicken is cooked through.

Serve with Tortilla Chips, Guacamole, Salsa, etc. You can also serve the extra Fiesta rice on the side!

Fiesta Rice
1 1/2 cups rice
2 1/2 cups chicken broth
1 Can Ro Tel Tomatoes with lime & cilantro
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil

Directions

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened.

Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth and canned tomatoes.

Stir it up and bring to a boil.

Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.


*You can substitute a can of regular diced tomatoes if you don’t have the RoTel tomatoes


Review: I made a full batch of the rice that was rich in flavor and simple to prepare. The marinade for the chicken added tons of flavor. Overall a great weeknight meal!

Bacon and Mushroom Rice

Bacon & Mushroom Rice from One Crazy Cookie

1 lb bacon, cook crisp and break into small pieces.
Cook 4 cups rice with 4 teaspoons chicken boullion added to the water.

1 cup onions, minced
1 Tablespoon olive oil
12 oz. mushrooms, sliced (any variety you like).
1 cup chicken broth
1 cup Parmesan cheese
1/4 teaspoon pepper
1/2 teaspoon salt (optional)

Heat a large skillet to medium heat. Add oil, onion and garlic. Cook about 6 minutes or until the onions are tender. Stir in mushrooms and cook 5-8 minutes until mushrooms are tender. Stir in rice, 1 cup chicken broth, salt and pepper. Cook until heated through. Remove from heat and add cheese and bacon. Stir to combine. Serve!! YUM!!

Review: This was a good recipe. It was very flavor and of course had mushrooms so we all loved it!

Slowcoocker fried rice

from Crockpotting for a year
--2 cups leftover rice/quinoa
--3 T butter
--2 T soy sauce
--2 t worcestershire sauce
--1/2 t black pepper
--1/4 t kosher salt
--1/2 diced yellow onion
--1 cup of whatever frozen or fresh vegetables you have on hand. (I had a bit of asparagus, some carrots and peas)
--leftover meat (I had leftover chicken and 3/4 of a cheeseburger patty from a restaurant--I told you I was Scottish!)
--1 egg
--sesame seeds for garnish (optional)



The Directions.


Plop everything on in there together.


Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.


Great way to use up leftovers! I'll report back as to how this turned out

Easy Bistro Chicken and Bacon and Chedder Rice

Esay Bistro Chicken
2 tsp. oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 oz.) stewed tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing 3 Tbsp. tomato paste
4 small boneless skinless chicken breast halves (1 lb.)
1 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
2 slices OSCAR MAYER Fully Cooked Bacon, crumbled (I cooked and crumbled bacon)

HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.

ADD chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.

SPRINKLE with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

Review: Simple and tasted good. Cooking time was exact!

Bacon Cheddar Rice
2 cups hot cooked rice
1/2 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. OSCAR MAYER Real Bacon Bits (I cooked the bacon and then crumbled it)
PLACE rice in medium bowl.

STIR in cheese and bacon bits.



Review: Simple way to dress up white rice.

Chicken Fried Rice and Garlic chicken

Easy Garlic Chicken

3 T butter
4 skinless, boneless chicken breast halves
2 cloves of crushed garlic
1 tsp seasoning salt
1 tsp onion powder


Melt butter in a large skillet over medium high heat. Mix garlic, seasoning salt and onion powder together. Rub mixture on the chicken. Saute chicken in butter for about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Chicken Fried Rice

1 to 2 Chicken breasts or 10 Chicken Tenders (cut into small pieces)
3 Scrambled eggs
2 Carrots (finely grated)
1/2 White onion (finely chopped)
3/4 cup Frozen peas (I leave these out)
1/2 cup Butter
1 to 2 Garlic cloves (Crushed) or 1 teaspoon of garlic Powder (My family likes the garlic powder, It gives it a stronger garlic flavor)
5-6 cups White rice (cooked)

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking. (I pull my chicken out of the freezer and put the soy sauce on it. Then it can marinate in the soy sauce while it thaws. When it's thawed and ready then I cut it up) In a large frying pan (Very large frying pan) cook chicken in small amount of olive oil, add carrots and onions and sauté until clear Add frozen peas and cook until soft. Then add the rice to the mixture. In another pan, scramble three eggs, chop finely and add to mixture Add butter and garlic, stir until butter is all melted


Review: I didn't particullary care for the specific recipe that I tried for fried rice.I'll have to play around with it and get it to my particular liking.

The Garlic chicken was simple, and esay. It was not what I had planned to make, but it turned out good. Makes a great weekenight dinner (Must like garlic).