This recipe is incredible and easy to make. Serves four.
1 T. olive oil 1 c. rice 1 1/2 c. chicken broth 2-3 garlic cloves, minced 2 T. fresh lime juice (Just use the juice of one lime. It is a bit more.) Zest from one lime 1/2 c. cilantro, chopped 1 t. salt
Add the oil to pan and heat on low. Add garlic and rice to the oil and saute fro 2 minutes on medium heat, stirring frequently. Add chicken broth, salt, and lime juice, and bring to a boil. Cover and cook on low for 15 minutes (or follow package directions).
When rice is done add lime zest and chopped cilantro. Stir to mix in. Serve immediately.
We love good food. We love making food from scratch--the less processed and more colorful the better! We love Asian food, particularly Thai and Vietnamese. We love to make treats--James is the dessert expert, particularly anything chocolate. I like the challenge of making things as healthy and inexpensively as possible, which truly is a challenge. I also like making double batches of things and freezing half so we can always have great homemade food without me having to be in the kitchen all the time.
This will be a long work in progress, getting a large number of good recipes up, and maybe I'll come up with a better way to organize it. But for now, you can click on the months listed below to see different random groupings of recipes. My friends and family know I'm the world's most inconsistant blogger, but I'll add our favorite recipes to this blog as time permits!
I'm a stay-at-home mother of three boys, Henry (6), Wesley (4), and Graham (infant). I married James Ammon Robertson in December of 2000. I have a degree in Political Science and did a little Masters work in Public Policy. We currently live in Tucson, AZ, where James does research in entomology at the University of Arizona. I'm a member of the Church of Jesus Christ of Latter-day Saints. I grew up largely in Wyoming but have also lived in Utah, Idaho, California, NYC, Georgia, and obviously, Arizona.