I copied my friend Jenny's recipe for "greasy tacos" from memory last night and I needed a good side to go with them. Kristi emailed me this recipe (that she got from our friend, Shannon) for Cafe Rio's Cilantro Lime Rice. All that is too much information (I want to give credit where credit is due) - all you need to know is this rice is amazing. I'll post the recipe for tacos next time we do them. Which might be as soon as tomorrow. So good! (I cut the recipe in half for our family and that's how I've posted it here. We had so much left over even though everyone but Colin had seconds.) This would be great with so many dishes!
Ingredients:
4 cups of water
4 cubes of chicken bullion
1 tsp. cumin
2 large cloves of garlic, minced
6 green onions, chopped
1 T. butter
6 sprigs of cilantro, chopped
2 cups rice, uncooked
1 10-oz. can of green enchilada sauce
2-3 limes, cut in quarters to make them easy to squeeze over the rice
Directions:
Heat
water, add all ingredients except rice and enchilada sauce. Bring to a
boil. Add rice and reduce heat to simmer. Cover and cook 20 minutes. Add enchilada sauce and
serve. (Serve with individual quarters of lime.)
