In My Life, I've Loved Them All

Playing in the Kitchen: Chipotle’s Lime-Cilantro Rice

Sometimes your meal plan revolves around this notion: What do we have in the fridge that will probably go bad if we don’t use it soon? This week, that something was Cilantro. Create a whole dinner around a 30 cent bunch of herbs? Why not. Especially when there are limes lying around that need to be used up too.

Chipotle Rice

Chipotle’s Lime-Cilantro Rice
Serves 2

1 cup Basmati or any other long grained rice, rinsed lightly in cold water
1 tsp oil (for that authentic taste use 1 tbsp butter)
1-2 small limes, zested and juiced
1/2 tsp sugar (optional)
about 3 tbsp cilantro
salt to taste

In a skillet, in low heat, add the butter/oil along with rice and sugar. Let the rice get coated with the oil. Once the rice gets aromatic add juice of 1 lime. Stir for a minute.
Transfer rice mixture to your rice-cooker and add water (quantity based on the manufacturer instructions, it should be around 2 cups).
When rice is finished cooking, transfer to your serving dish. Stir in cilanto and lime zest. Add salt to taste.

NOTE: The original recipes I found via Pinterest did not mention lime zest… and the rice turned out not tasting too lime-y at all. The zest (or some squirts or lime juice) at the end of the cooking process will help enhance the flavor.

Rice was a pleasant change to our typical at-home Mexican food dinner. It’s also an inexpensive way to bulk-up a meal/decrease the amount of expensive protein needed for a satisfying entree. Like a Chipotle Burrito!

Chipotle burritos were a staple in college… especially with those “bring the recipe back and get a free burrito” events. My friends and I would acquire lots of abandoned receipts… hey, free food is like GOLD to college students.

Recipe Inspiration:

Source: via Cindy on Pinterest

Pinned it. Did it. – Re-grow Romaine Lettuce

This is one of the 1st Pins mom ever saw once she discovered what “Pinterest” was. In theory, you can RE-GROW romaine lettuce. Just cut off the base and leave it in a dish of water.

Tried it. And this is what you get after about 3 days:

Re-grow lettuce!

So technically, yes, it does work.

But more in an interesting-science-experiment sort of way.

Not a I-never-have-to-buy-lettuce-at-the-store-AGAIN way. By the end of one week, there were enough leaves for one sandwich.

Good to know :D

Household Hint: Keep Boiling Water Inside the Pot

A watched pot never boils.
So you walk away for a moment.
And like THAT the pot boils over and you get big sizzling flames lapping up around your pot.
Or it puts out the flame altogether and your kitchen now has a delightful smell of natural gas.
Anyone who has attempted making pasta has probably experienced this at some point.

The solution?
Boiling pot trick

A Wooden Spoon!

I originally saw this trick on Life Hacker, and it has been floating around Pinterest too. The above picture is my attempt (admittedly, I am a bit skeptical of “tips” I see online, and I just like testing ideas too). Wouldn’t you know, it did work.

A word to the wise though: The wooden spoon (or in my case, spatula with a wooden handle) becomes saturated with the boiling water/ foam and is therefore HOT to the touch. Also, it can cause the handle to warp, so you probably don’t want to use an heirloom wooden spoon passed down from your great great grandma. Lastly, the whole pasta-pot-foam-boiling-over predicament can be avoided all together by using more water in a larger pot, keeping the starches at bay.

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