This meal came together on accident (kind of). The recipe for the rice was from one of my friends that loved the cilantro lime rice at Chipotle. I mentioned this to my wife and she also loves the cilantro lime rice at Chipotle so she wanted to try it. I went to the store and bought everything for this along with all of the other meals for the week. When I got home I started cooking and forgot that Jen talked about doing the rice with a Mexican dish she was going to make later on in the week. Well, she was out with the girls in the backyard and I was cooking and she came in and wondered what was smelling so good because French Fries usually don't smell like that. Well, we looked at what we could cook with that would go with the rice and she remembered that Chipotle has a burrito bowl and we designed the dinner around that. So along with the rice, we put pinto beans and chopped onion into a frying pan and sauteed them to heat them up and put a little more flavor into the onions. Also we chopped tomatoes and placed all of the above items on the girls' plate. All of the girls loved everything. Once we convinced Anna to try the rice, she ate it all up. Below is the recipe that was taken off of my friends blog. The pictures are not that good because I left my camera out of town and had to take it with my phone. Also, I used fresh spinach for the sauce. Enjoy.
Grade: A
Alicia's Green Rice
(serves 4)
1 cup basmati rice
2 Tbsp butter
juice of 1 lime
2 cups chicken stock
1/4 cup chopped cilantro
For Sauce:
1/2 cup chopped spinach
1/3 cup chopped cilantro
1/8 cup green chile enchilada sauce (or enough to make your desired consistency)
In a medium saucepan over medium heat, melt butter. Add rice and the juice of half a lime, and stir over the heat for 1-2 minutes. Add chicken stock, and bring to a boil stirring often. Reduce heat to simmer, cover, and cook for 20 minutes (or until the rice has absorbed all of the chicken stock). Add the rest of the lime juice and the chopped cilantro, then stir in the green sauce (directions below).
Green sauce: Process spinach, cilantro, and enchilada sauce in a food processor until smooth. (Note: I always use Pict Sweet frozen chopped spinach. It's very handy because you can keep it in the freezer and measure out as much as you need to thaw since it's not in a big block like boxed sauteed spinach.)
Grade: A
Alicia's Green Rice
(serves 4)
1 cup basmati rice
2 Tbsp butter
juice of 1 lime
2 cups chicken stock
1/4 cup chopped cilantro
For Sauce:
1/2 cup chopped spinach
1/3 cup chopped cilantro
1/8 cup green chile enchilada sauce (or enough to make your desired consistency)
In a medium saucepan over medium heat, melt butter. Add rice and the juice of half a lime, and stir over the heat for 1-2 minutes. Add chicken stock, and bring to a boil stirring often. Reduce heat to simmer, cover, and cook for 20 minutes (or until the rice has absorbed all of the chicken stock). Add the rest of the lime juice and the chopped cilantro, then stir in the green sauce (directions below).
Green sauce: Process spinach, cilantro, and enchilada sauce in a food processor until smooth. (Note: I always use Pict Sweet frozen chopped spinach. It's very handy because you can keep it in the freezer and measure out as much as you need to thaw since it's not in a big block like boxed sauteed spinach.)
Emily was the first to try the rice
Lucy did not like it at first, but ended up
loving it as a dip for her chips.
Sarah scooping it up.
Anna being stubborn
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