Sunday, July 24, 2011

Cilantro Lime Rice

I wanted something to serve along side these Chicken Fajitas, and this recipe was quick, easy, and used up more of our cilantro stash from the garden.  I know the rice looks green, but it was VERY yummy!  The cilantro really shined through, but wasn't overpowering.  We will definitely be making this rice instead of traditional Mexican rice more often.
Cilantro Lime Rice
recipe from Annie's Eats, originally from Everyday Food

1 cup long grain rice
2 cups plus 2 tablespoons water, divided
½ tsp. salt
½ cup fresh cilantro
2 tbsp. freshly squeezed lime juice
1 tbsp. olive oil
1 clove garlic, chopped

1. Combine the rice, 2 cups water and salt in a medium saucepan set over medium-high heat.  Bring to a boil, stir briefly, cover and reduce the heat to low.  Let cook, covered, until the water is absorbed and rice is fluffy and tender, 16-18 minutes. (Cooking time and directions can vary depending on the brand of rice.  Check the package directions.)
2. While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor.  Blend until smooth.  Stir the mixture into the cooked rice and fluff with a fork.

Chicken Fajitas

We have had some really good food lately, and there are some recipes I definitely don't want to forget!  This is one of those recipes, which we made with Cilantro Lime Rice.  We had an abundance of cilantro in the garden to use, and fajitas immediately came to mind.  I found this recipe when searching for a good cilantro-lime marinade.  It was very tasty, we especially liked the touch of the grilled tortillas.  The only thing missing from this dinner was margaritas!

Grilled Chicken Fajitas
from Annie's Eats, originally from Cook's Illustrated

1/3 cup freshly squeezed lime juice
6 tbsp. vegetable oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced
1½ tbsp. minced fresh cilantro
1 tsp. salt
¾ tsp. pepper
2-3 boneless, skinless chicken breasts, about 1½ lbs., pounded to an even thickness
1 large red onion, sliced into ½-inch thick slices
2 large bell peppers, sliced
8-12 (6-inch) flour tortillas

1. In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper.  Reserve ¼ cup of the marinade; set aside.  Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 30 minutes.
2.  Heat grill, and grill the chicken until it is well browned, 3-4 minutes.  Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.)
3. Meanwhile, heat the remaining 2 tablespoons vegetable oil in a skillet and saute onions and peppers over medium heat until soft.  Season with salt and pepper and toss with 2 Tbsp. of the reserved marinade just as they are done.
4. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.
In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill over low heat.  Cook until warm and lightly browned, about 20 seconds per side.  When the tortillas are done, wrap them in a clean kitchen towel or foil.
5. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl.  Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve with sour cream, lime wedges, or other toppings of your choosing.