Lime Cilantro Rice

 I made this for the first time recently when I made Chicken Fajitas. It is very good. I used basmati rice, which is very different from long grain rice; but you can use either one. This recipe was found here on this site. Simply Recipes Cilantro Lime Rice This rice can be served with Asian or Mexican dishes.

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2 tablespoons canola oil
1 1/2 cups basmati rice, or other long-grain white rice

2 1/4 cups water

1 teaspoon salt

Finely grated zest of one lime

3 tablespoons of freshly squeezed lime juice

1 cup lightly packed chopped cilantro (use the leaves and just the upper, tender stems)

1. Brown the rice in the canola oil in a heavy skillet or saucepan over medium-high heat, stirring to coat the rice in the oil, until the rice has started to brown. Stir occasionally.

2. Add the water, salt, and lime zest to the skillet and bring it to a rolling boil. Cover the skillet and turn the burner down to low heat so it will slowly simmer. Cook undisturbed for about 15 minutes, or until the rice has absorbed the water. Check on it to make sure the water has not boiled away before the rice has had a chance to cook through. Turn off burner and leave the cover on for 10 minutes, so it can finish steaming. Fluff rice with a fork.

3. Stir in the lime juice and cilantro, and serve.

Chicken Fajitas

This recipe comes from Taste of Home. I have made it numerous times now, and they are so tasty, and always are well-liked by all who have tried them. I make a few minor changes, and often add a little more of each seasoning called for. Use fresh lemon juice in the marinade, and serve with fresh lime slices. 

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Chicken and Marinade

1 1/2 pounds boneless, skinless chicken breasts cut into thin strips
2 tablespoons canola oil

2 tablespoons lemon juice, fresh from the lemon is best

1 1/2 teaspoons seasoned salt

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 teaspoon garlic powder (I do not add as I don't like garlic, but if I add any, I just sprinkle in a little)

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes (I usually just sprinkle some in, since red pepper flakes can really have a kick)

Combine the above in a bowl, and stir together well to coat the chicken. Cover bowl, or place in a sealed ziplock bag, and marinate in the refrigerator for 1-4 hours.

Vegetable Mixture

Green bell peppers

Red bell peppers

Orange bell peppers

Onions

2 tablespoons of canola oil, or more, as needed to saute the vegetables

1-2 tablespoons water, optional

Directions

Slice each of the above into thin strips, as much as you'd like to use. I usually end up using 3 bell peppers, a combination of each color, and one onion. Add the 2 tablespoons of canola oil to a large, heavy skillet and saute the vegetables until they are tender-crisp. Lightly season with salt and pepper. Put into a bowl, and set aside. 

Place half of the seasoned chicken in the skillet and cook the chicken over medium-high heat until it is no longer pink, and lightly browned, about 5-6 minutes. When you start cooking the chicken, allow it to cook a bit on the first side, before turning the chicken over to start cooking on the other side. Once the chicken starts to turn white, you can stir it well until it begins to lightly brown, Place the first batch of chicken in the same bowl as the vegetable mixture, and repeat the process with the second batch of chicken. You do not want to overcrowd the chicken, and end up steaming it, instead of browning it. 

Once the second batch of chicken is cooked, add the chicken and vegetables into the skillet and stir well. You can add 1-2 tablespoons of water to moisten everything, but this is optional.

Serve on warmed flour tortillas, with white rice on the side, or serve it with lime-cilantro rice. Serve with lime wedges to squeeze over the fajitas, to give it great, additional flavor. Also, serve with salsa or homemade pico de gallo, and chips.