- 1/4 cup olive oil
- 1 1/2 cups long grain rice
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 can Rotel diced tomatoes with lime and cilantro
- about 2 1/4 cups water or low sodium chicken broth
Add the olive oil to a medium sauce pan and heat. When the oil is hot, add the rice and cook stirring constantly until rice starts to brown. Add the salt, garlic powder, cumin, and chili powder and mix well. Add the rotel tomatoes with enough water or broth (about 2 1/4 cups) to make 3 cups of liquid. Add the liquid and stir. Cover and let it come to a boil. Turn heat to low and cook for 20 minutes.
I made this rice a couple of years ago and for some reason totally forgot about it. I made it today to eat with jerk shrimp and roasted asparagus. Scott liked it so much that he said he wanted to have the entire meal every week. So I won’t be forgetting about it again!
Cilantro Lime Rice
1 Tbsp. olive oil
1 cup basmati rice*
1 1/2 cups chicken broth
2 to 3 cloves garlic, minced
2 Tbsp. fresh lime juice
zest from one lime
1/2 cup cilantro, chopped
1 tsp. salt
Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
*If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.
From: Rockin Robin’s Cooking Mexican Recipes
I was looking for a new way to make brown rice and came across this recipe in Renee’s blog, Savory Safari. She adapted the recipe from Cook’s Illustrated. I’d been thinking about making garlic rice but then I had to try this recipe when I saw it. So, I added a tablespoon of minced garlic to the dish before I baked it. Mmm… so good! The only thing bad about this rice is waiting an hour to eat it.
Oven Baked Brown Rice
1 ½ cups brown rice
2 ½ cups low-sodium chicken broth
1 ½ Tbsp. butter (I used olive oil instead)
Large wedge of lemon
¼ tsp. garlic powder
1. Set oven rack to middle position and preheat to 375 degrees.
2. Spread rice evenly in the bottom of a small round casserole with a lid.
3. Bring broth and butter to a boil in a covered saucepan (make sure it’s covered – otherwise, some of the liquid will evaporate and mess up the proportions). As soon as it’s boiling, stir in dash of salt and pour the liquid over the rice. Cover and bake for 1 hour.
4. Remove rice from oven, uncover, and fluff with a fork. Squeeze wedge of lemon into the rice and add garlic powder and black pepper. Fluff again to combine.
5. Cover with a towel and let stand 5 minutes. Uncover and let stand 5 minutes more. Fluff and serve.
From: Savory Safari