Today, it’s about the rice. This lime rice recipe is my adaptation of my Aunt Dina’s recipe, which was inspired by the ever-popular “Café Rio Collection” which originates in Utah. Did you get all that? If not it’s ok, just make sure you get the recipe, because white rice just doesn’t cut it when you’re building a really great Mexican dish.
Now to all my friends who will be celebrating on Thursday, Senior Frogs style…if you need a designated driver, I’m your girl. Just be aware that I’m having the LDS missionaries over for dinner that evening so if I’m called out on a designated driver run, I’ll be bringing the missionaries along with me. J
2 cups white long grain rice
1 15 oz can chicken broth
2 ¼ cups water
2 tablespoon garlic powder
2 tablespoon minced dry onion
½ cup chopped cilantro
1 - 2 tablespoons lime juice (to taste)
1 cup green enchilada sauce, canned
- Combine the chicken broth and water together in a 3 ½ qt. sauce pan and bring to a boil.
- Add rice, garlic powder and dry onion. Stir, turn heat down to low and cover with a lid. Steam for 15-20 minutes. Rice is done when the liquid has evaporated, steam holes are on the surface and rice is tender.
- When the rice is done add the cilantro, lime juice and enchilada sauce. Mix to combine and serve with your favorite Mexican dish.
Source: Adapted from Dina’s Diner