Archives for category: rice

Super Easy Cilantro-Lime Rice Recipe: Copycat Chipotle – Make a huge batch and freeze the extras in individual portions. 

Cilantro Lime Rice Recipe - make a bunch and freeze the extras

A few years ago I posted a recipe for Cilantro-Lime Rice, which you can make on the stove. I love making HUGE batches of this and freezing individual portions. Just reheat in the microwave and you have a perfect side dish, main dish, in a rice bowl with chicken or steak, in burritos, or as a nacho topping.

I am also totally in love with my rice cooker, so recently I’ve been doing it the super-easy way. Just prepare the rice in the steamer using jasmine rice and chicken broth (instead of water, for more flavor). After it’s cooked, stir in fresh squeezed lime juice, freshly grated lime zest, and chopped cilantro leaves. Fresh and easy.

My rice cooker holds 3 cups dry rice (which ends up being around 6 cups after cooking), so you can adjust this recipe accordingly.

If you prefer the stovetop method instead of a rice cooker, here’s my original recipe for Cilantro-Lime Rice.

WHAT YOU NEED:

  • Jasmine rice (I used 3 cups per batch)
  • Chicken or Vegetable broth (I used 2 cups per batch)
  • Limes (I used 2-3 per batch)
  • Fresh cilantro (I used the leaves from half of one bunch per batch)
  • Optional: Sea Salt, to taste

WHAT YOU DO:

Measure dry rice and rinse under water (to keep the rice from getting too sticky), then drain.

Add rinsed rice to cooker and add chicken broth to the line indicated on your cooker.

Cook according to manufacturer instructions (on mine, this means just put a lid on it and press the ON button). While rice is cooking, rough-chop the cilantro leaves.

After rice has finished, pour cooked rice into a large mixing bowl. Stir in cilantro, the juice and zest from the limes.

Optional: add salt, to taste.

TO FREEZE: Cool finished rice then place in freezer-safe, microwavable containers, in whatever portions you will need, and mark the date with a Sharpie (keeps up to 3 months). To reheat, remove lid, sprinkle the frozen rice with 1-2 Tbs. water, cover with a damp paper towel and microwave for 1-3 minutes depending on the portion size. Fluff gently then repeat. Let stand for a couple of minutes before fluffing once more and serving. Or, to save freezer space, use ziplocks (instead of containers), flatten the ziplocks down, and put in a microwave-safe dish before reheating.

Cilantro Lime Rice Recipe - freezer friendly and so easy just use a rice cooker and it is perfect

Here’s a delicious risotto recipe I tried. It is creamy and delicious, with three cheeses: fontina, mozzarella, and parmesan; and a touch of white wine.

THREE CHEESE RISOTTO RECIPE:

Three Cheese Risotto Recipe

WHAT YOU NEED:

3 c. chicken broth
2 Tbs. butter
1/2 medium yellow onion, diced
1 c. Arborio rice
1/4 c. dry white wine
1/2 c. freshly shredded mozzarella cheese
1/2 c. freshly shredded fontina cheese
1/2 c. freshly shredded parmesan cheese
salt and pepper, to taste

WHAT YOU DO:

In a saucepan, heat broth over medium heat. Lower heat a little while you prepare the rice in a large pan. (I used the back burner for the broth and the front burner for the rice so it was easy to ladle in the broth.)

Melt butter in a large pan over medium heat.

Stir in onions and cook until they are translucent, approximately 5 minutes or so.

Stir in rice just until it is coated in the butter. Do not brown.

Pour in wine and cook until wine absorbs.

Pour in one ladle of hot chicken broth.

Stir consistently until liquid is absorbed. Repeat process, one ladle at a time, until all broth has been absorbed by the rice.

Remove from heat. Stir in cheeses until they melt. Season to taste with salt and pepper. Let stand a few minutes. Serve.

recipe adapted from lifesambrosia.com

 

P.S. Here’s a show and tell of my new ladle, which was perfect for adding in the broth as I went: Nessie!!!

 

Have leftovers? Use them in some cheesy fried risotto goodness!

Arancini di Riso - Cheesy Risotto Balls - Delicious way to use leftover risotto!

 

Woo hoo, another delicious freezer meal perfect for the slow cooker! This one is super easy; you just put everything in a ziplock bag and freeze. When you’re ready, just thaw it, and dump it out in the Crock Pot to cook.

This is perfect to serve over a salad, on tortilla chips, wrapped in a burrito, or over rice.

You can even make up a bunch of batches; prepare one right away and freeze the extras.

Easy Chicken Slow Cooker Recipe - Just add taco seasoning, corn, beans, and salsa - freezes well

Easy Slow Cooker Chicken Recipe - just add beans, corn, taco seasoning, and salsa

Slow Cooker Black Bean & Corn Salsa Chicken Recipe

WHAT YOU NEED:

  • 1 lb. uncooked, skinless, boneless chicken breasts
  • 1 c. salsa
  • 1 can (15-16 oz.) corn, drained
  • 1 can (15-16 oz.) black beans, drained and rinsed
  • 1 can (15-16 oz.) red chili beans in mild chili sauce (do not drain)
  • 1 packet (approx. 1 oz.) reduced-sodium taco seasoning

WHAT YOU DO:

To freeze:

  • Combine all ingredients in a gallon freezer bag. Label with the following:

– Thaw

– Slow cooker LOW for 7-8 hrs (or HIGH for 3-4 hrs)

– Shred before serving

  • Freeze

To prepare right away:

  • Combine all ingredients in slow cooker. Cook on low for 7-8 hours (or high for 3-4 hrs). Shred with two forks before serving.
recipe adapted from sixsistersstuff.com

Slow Cooker Recipes - perfect for freezer meals

Using just 5 simple ingredients you can make a delicious teriyaki chicken dish, on a bed of fluffy rice, topped with a sriracha cream sauce. This was so super delicious I can’t wait to make this recipe again.

Baked Teriyaki Chicken with Sriracha Cream Sauce - so easy and delicious. This is one of my ALL TIME faves. Can't wait to make this recipe again!

You could also lighten it up by using a bed of greens instead of rice, and make it into a salad.

Baked Teriyaki Chicken with Sriracha Cream Sauce

WHAT YOU NEED:

  • 1 lb uncooked boneless skinless chicken breasts, cut into chunks
  • 1 c uncooked rice
  • 1/2 c teriyaki sauce
  • 1/4 c mayonnaise
  • 1-2 Tbs sriracha sauce
  • optional toppings: sesame seeds, green onions

WHAT YOU DO:

  • Prepare rice according to package directions (I used my all time fave rice cooker.)
  • While the rice is cooking preheat oven to 425°F.
  • Line an 8×8 baking pan with foil and spray with non-cook cooking spray.
  • Place chicken pieces into the baking pan, pour teriyaki sauce on top, and cover pan with foil.
  • Bake for 20-25 min then remove from oven.
  • Flip the chicken pieces over and spoon teriyaki from the pan on top of the chicken.
  • Return to the oven, uncovered, for 5-8 min, or until chicken is cooked through. Cooking time will depend on the size and thickness of the chicken pieces.
  • To make the sriracha cream sauce, whisk together the mayo and sriracha until combined. Place in a squeeze bottle, or a ziplock sandwich bag with a tiny piece of a corner snipped off.
  • To serve, place rice on a serving platter, then add cooked chicken, and top with teriyaki sauce from baking pan, cream sauce (I placed it in a ziplock bag, clipped the corner, and squeezed it on), and optional toppings.

recipebookandmore.wordpress.com

Baked Chicken Teriyaki with Sriracha Cream Sauce

recipe adapted from chelseasmessyapron.com

squeeze bottles

What can I say, I’m a sucker for the rice at Chipotle. Something about the lime/cilantro flavor makes me want to eat it all day long. I was so excited to make my own and freeze it so we can have it on demand LOL. It’s great on its own, in a rice bowl with chicken or steak, in burritos, or as a nacho topping.

cilantro lime rice

jasmine rice

cilantro lime rice - make a giant batch and freeze the extras

Cilantro-Lime Rice adapted from tideandthyme.com

I usually double this recipe and freeze the extras…

WHAT YOU NEED:
2 Tbsp olive oil
2 c. jasmine rice
4 c. chicken broth (or a mixture of broth and water)
4 Tbsp fresh chopped cilantro
4 Tbsp fresh lime juice
Kosher salt, to taste

WHAT YOU DO:
Heat olive oil in a saucepan over med-high heat. Add rice to pan and saute for 1-2 mins, add broth/water then cover and bring to a boil. Reduce heat to low and simmer for 18 mins.

Remove lid and fluff rice with fork. Remove from heat and let sit for 5 mins. Add in lime juice, cilantro, and salt then toss lightly to combine.

TO FREEZE: Cool finished rice then place in freezer-safe, microwavable containers, in whatever portions you will need, and mark the date with a Sharpie (keeps up to 3 months). To reheat, remove lid, sprinkle the frozen rice with 1-2 Tbs water, cover with a damp paper towel and microwave for 1-3 mins depending on the portion size. Fluff gently then repeat. Let stand for a couple of mins before fluffing once more and serving. Also, to save space in the freezer I have frozen the rice in ziplocks (instead of containers) since you can flatten the ziplocks down, but for reheating I cut the bags open and put the frozen block of rice into a microwaveable bowl. It saved freezer space but made more work when I needed to reheat it.

Cilantro-Lime rice as a side for Cheesy Pork Chops and Potatoes (both are freezer-friendly - make double batches and freeze the extras).

Cilantro-Lime rice as a side for Cheesy Pork Chops and Potatoes (both are freezer-friendly – make double batches and freeze the extras).