Chipotle’s Cilantro Lime Rice

Sometimes rice can be a little bland, which is why I love Chipotle’s cilantro lime rice–it is SO flavorful! If you are looking for a great addition to your Mexican dinner night, you need to make this rice. It will kick your tacos or rice bowls up a notch!

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All that’s required to totally transform your rice are a few simple ingredients: fresh cilantro, lime juice, and oil. After cooking your rice, simply toss it together with those 3 ingredients and all of a sudden you will have Chipotle-style rice ready for eating! We love it with my easy crockpot Mexican shredded chicken for tacos, rice bowls, quesadillas, etc.

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I used brown rice because it is much more nutritious, but you can certainly use white rice or whatever your favorite is! Also, honestly, the cilantro measurement is really an estimate–I LOVE cilantro and sometimes add more. I like to make sure every bite will be speckled with the green herb, but if you are not as big of a fan of the flavor I’d definitely stick to just the 3 tbsp. You can always taste it and add more if you think it needs it!IMG_20140219_175001827_HDR
Chipotle’s Cilantro Lime Rice

Ingredients:

  • 3 cups cooked brown (or white) rice
  • 1/2 lime, juice of
  • 3 tbsp chopped fresh cilantro
  • 2 tsp oil
  • salt, to taste

1). Prepare rice according to package directions.

2). In a bowl, mix together the hot rice, lime juice, cilantro, oil, and salt. Taste and adjust seasoning accordingly.

Serving size: 1/2 cup cooked rice. Servings: about 6. Nutritional Information per Serving: Calories: 163 Carbs: 33g Fat: 1g Protein: 4g Fiber: 2g Points+:4

Recipe adapted from: http://www.skinnytaste.com/2009/03/chipotle-cilantro-lime-rice-4-pts.html

Classic Guacamole.

Oh, guacamole. It’s great as an appetizer by itself, perfect on tacos or other Mexican fare, and even delicious on a salad. I LOVE a good guacamole, and it’s so good for you!

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Making homemade guacamole is easy: chop, mash, mix, season. Finding the right recipe, however, can be a challenge. Some are too tomato-y, some are too spicy, and some just have no flavor at all. The recipe I’m about to share with you came from Alton Brown, and (not surprisingly) was just right! It has nice thick chunks of avocado and tomato while still being creamy. I opted not to make mine spicy because I prefer it that way, so I omitted the jalapeño, but you can definitely add it if you like your guac with a kick! 

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Want to know a way to avoid your guacamole from turning brown if you decide to make it for a party ahead of time? Press the guacamole into a bowl, making sure there are no air holes. Then, using a measuring cup, carefully pour cold water over it until there is about an inch of water over the guacamole. Before serving, simply pour out the water and give it a stir! Just make sure to use a measuring cup to gently pour the water in the bowl. Don’t use the sink. Trust me. : )  

Now go grab a few ripe avocados and get mashing!

Classic Guacamole

Ingredients:

  • 3 hass avocados, seeded and chopped
  • 1 lime, juiced
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne
  • 1/2 medium onion, chopped
  • 2 roma tomatoes, diced
  • 1 tablespoon chopped cilantro
  • 1  garlic clove, minced
  • Optional (I omitted): 1/2 jalapeño, seeded and diced

1). In a large bowl place the avocado pulp, lime juice, salt, cumin, and cayenne pepper. Use a potato masher and mash to your preferred texture.

2). Fold in the onion, tomatoes, cilantro, garlic (and jalapeño, if using). Taste and season accordingly. Allow it to sit at room temperature for 1 hour for the flavors to combine before serving. 

Yield: About 4 cups, or 16 servings of  1/4 cup (4 tbsp) each.

Nutritional Information per 4 tbsp: Calories: 64 Fat: 5g  Carbs: 4g Protein: 1g Fiber: 3g WWPoints+: 2

Recipe adapted from: http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe.html