144.8...Cilantro and Lime Rice

To go along with the Chili Marinated Grilled Chicken Breasts with Avocado Salsa that I made over the weekend, I whipped up some fabulous rice: Cilantro and Lime Rice. Regular rice is boring...this rice was perfect with the chicken and the Sweet Corn with Cilantro Lime Butter. If you don't like cilantro, just use flat-leaf Italian parsley instead. 

Cilantro and Lime Rice (Serves 4)

Recipe slightly adapted from For the Love of Cooking 

Ingredients: 

2 tsp. olive oil

1/4 sweet yellow onion, diced

2 cloves of garlic, minced

1 cup long grained rice (brown or white)

2 cups of chicken broth (or water)

1 tsp. chicken bouillon granules

1 large handful of cilantro, chopped

Zest and juice of 1 lime

Directions:

1. Heat the oil in a pan over medium heat. Add the onion and saute for 5-7 minutes, until soft and tender. Add the rice and garlic then cook, stirring constantly, for 1-2 minutes. Add the water and chicken bouillon granules, bring to a boil over high heat, cover and reduce the heat and simmer, until tender, about 20-25 minutes for white rice and 40-45 minutes for brown rice.

2. Remove from heat and mix with cilantro, lime zest and juice.

Printable Recipe

My husband was working late last night so I threw together a quick meal for myself. I pulled a slice of Souperior Meatloaf out of the freezer and heated that up along with leftover Mashed Potatoes and asparagus. 

Breakfast this morning was the usual.

I dropped my son off at school, took my daughter to a doctor appointment then back to the school. I went to Zumba class after that. Somewhere along the way, I decided I had to have sushi. I tried a new (to me) sushi restaurant, Ken Sushi Workshop. The reviews were pretty good so I was looking forward to trying it. 

My meal started with miso soup.

I ordered some tuna, yellowtail and salmon sushi.

I wanted a specialty roll but they had a small selection of those, each seemingly to have an ingredient in it that I didn't like (mango, cream cheese, etc.) so I opted for one that was safe: Double Double Roll (spicy tuna inside and seared tuna on top).

While it was good, it wasn't anything special. I guess I'm in the minority but I wasn't wowed but Ken Sushi Workshop. Prices were high and I wasn't impressed with the sushi menu. The fish was fresh and the service was great though. I will have to get my sushi fix somewhere else next time.

What would be your ideal sushi roll?