Lime Rice

Lime Rice Pilaf
from foodnetwork.com

Yields: 4 C of cooked rice

2 Tablespoons salted butter
1 small onion, peeled, and finely chopped
2 C long grain white rice (I prefer Jasmine)
3 3/4 C vegetable or chicken stock
1/4  - 1/2 C fresh lime juice (depends on how strong you like the lime flavor)
2 teaspoons grated lime zest, chopped
Chopped fresh parsley or cilantro

Directions for cooking in a pan on the stove:

1. Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. 
2. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. 
3. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper. When ready to serve, stir and sprinkle with chopped parsley or cilantro. 

Directions for cooking in a rice cooker:

1. 1. Melt butter in a small saute pan over medium heat. Add onion and saute until tender, about 10 minutes. 
2. Meanwhile measure two cups of rice, rinse the rice, and place in rice cooker. Add the 1/4- 1/2 C of fresh lime juice to the rice. Use your rice cookers liquid to rice ratio to measure out the remaining liquid as vegetable or chicken stock. (The lime juice counts towards the total amount of liquid.) For example: My rice cooker calls for 2 1/2 C of liquid for 2 C of rice. So I use 1/2 C lime juice and 2 C of chicken stock. 
3. Add lime zest and sauteed onions, including the butter to the rice cooker, and cook with the white rice setting. 
4. When ready to serve, stir and sprinkle with fresh cilantro or parsley. You can also season to taste with salt and pepper. Note: I have found that when I use salted butter for the onions, I do not need to season more. 

Fish Tacos, Slaw and Coconut Rice

For the Slaw:
whisk together, toss with:

2 T fresh lemon juice
1 t. olive oil
1 t. sugar
1/2 C green cabbage, shredded
1/2 C carrot, shredded
1/4 C red onion, sliced
1/4 C granny smith apple cut into matchsticks
1/2 jalapeño, seeded, thinly sliced
salt to taste

For the Tartar Sauce:

1/2 C mayo
2 T sweet pickle relish
1 T capers
1 T fresh lemon juice
2 t. prepared horseradish
1 t. lemon zest, minced

For the Fish:

6 oz tilapia or cod cut into 8 long pieces

1/2 C all purpose flour
1 t. table salt
1/2 t. baking powder
1/2 C club soda
1 T. tabasco
1 C panko bread crumbs

whisk flour, salt and baking powder together for the fish. Add club soda and tabasco (whisk, it will be a little lumpy). Spread panko in shallow dish.

Heat oil to 375 in skillet (you can also use this oil for the tortillas if you want them fried)

Dip fish in batter then dredge in panko. Fry 1-2 min.

Coconut Mango Rice

1/2 C long grain white rice
1/2 C water
1/2 C coconut milk
1 T sugar
pinch of salt

After cooking for 15-20 min stir in:
Mango, peeled and pitted, diced
2 T fresh cilantro
juice of 1/2 lime

Cafe Rio Lime-Cilantro Rice

2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.  Great to serve with Cafe Rio pulled pork and dressing.

Chiptole Pork and Rice

CHIPOLTE'S PORK SHOULDER
------------------------

1 pork shoulder roast, boneless (5-6 pounds, marinate if you like)
2-3 tablespoons olive oil
4 medium tomatoes (peeled, if desired)
1 onion, thinly sliced
1 teaspoon cumin powder
2-4 sprigs fresh oregano (or 1/2 teaspoon crushed or powdered)
2 whole cloves
2 bay leaves
2 dried chipotle chilies
3/4 cup water or meat stock
Salt/pepper to taste

Salt and pepper the pork shoulder; allow the meat come to room
temperature, about 2 hours.

Preheat oven to 325 degrees F.

Add olive oil to a large ovenproof pan. Sear the pork over medium-high
heat until very brown on all sides. Remove pork from the pan; let rest
on a platter for 10 to 15 minutes.

Leaving an even coating, drain excess oil from the pan. Add onions;
sweat over low heat until translucent. Return pork to the pan; add
remaining ingredients. Cover pan, place in the oven and cook for 2 to
3 hours or until the internal temperature reaches 140 to 150 degrees
F. Let pork rest 10 to 15 minutes before slicing


Chipolte's rice has middle-eastern overtones.

CHIPOLTE'S BASMATI RICE
-----------------------

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat,
stirring occasionally until melted. Add rice and lime juice, stir for
1 minute. Add water and salt, bring to a full rolling boil. At
boiling, cover, turn down to simmer over low heat until rice is tender
and the water is absorbed, about 25 minutes. Fluff rice with a fork.

from http://www.copykatchat.com/recipe-requests/24216.htm

Balsami-Ginger Chicken Lettuce Cups

(from Woman's Day magazine)
1/4 C brown sugar
1/4 C balsamic vinegar
1 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger
2 cloves garlic, chopped
1/4 to 1/2 tsp crushed red pepper
1 1/2 lb boneless, skinless chicken breast, trimmed
1 C long-grain white rice (we really like brown rice with this as well)
2-4 oranges (I also use canned mandarin oranges, which are great as well)
2 scallions, thinly sliced
1 small head Boston lettuce, leaves separated

1. In crock-pot combine sugar, vinegar, soy sauce, ginger, garlic and red pepper. Add the chicken and turn to coat. Cook, covered, until the chicken is cooked through and very tender, 6 to 7 hrs on low or 3 to 4 hrs on high. Make sure not to cook too long since you want sauce to keep chicken moist.

2. While chicken cooks, cook the rice.

3. Meanwhile, cut away the peel and white pith of an orange. Cut the orange into thin half moons and place in a bowl. Fold in the scallions.

4. Using two forks, shred the chicken into the medium pieces and stir into the cooking liquid. Fill the lettuce leaves with the rice and top with the chicken and orange mixture.

Makes 10-12 cups.