As promised, here is the recipe for Cilantro Lime Rice, which has got to be part of your Costa Vida Sweet Pork Salad. Or burrito. You choose. I think you might want to serve it as a side to some other meal or Tex-Mex entree.
This is absolutely delicious. We had leftovers for about a week, and there were no complaints at our house.
Have you ever been to Costa Vida? The portion sizes are ridonkulous! Cafe Rio is the same way. I can’t even put that much in my salad and certainly not in a burrito, so that is why we had leftovers–we also had leftover Garlic Black Beans and Sweet Pork. And let me tell you, there was a boat-load of the dressing left because I doubled it. I think I will not do that the next time we have it. That recipe will be coming to you next week and our salad will be complete. Except for whatever extras you might want to add like chopped tomatoes, or avocado slices or maybe some homemade guacamole.
So enjoy your rice dish and experiment a little with your ingredients. You will probably want to adjust the amount of cilantro according to how your family likes it. We have one who always wants to add more. There is always that one, right?
Here’s a tip: you can cook your rice in a rice cooker. So easy!
See you on the next installment!
Recipe from The Traveling Circus.
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Cilantro Lime Rice
Description
Delicious rice dish that is an integral part of a Costa Vida Sweet Pork Salad
Ingredients
- 1 cup uncooked long grain white rice
- 1 teaspoon butter
- 2 cloves fresh garlic, minced
- 1 tablespoon plus 1 teaspoon lime juice
- 1 can (15-oz.) chicken broth
- 1 cup water
- 2 teaspoons sugar
- 1/4 cup chopped, fresh cilantro
Instructions
- Combine rice, butter, 1 teaspoon lime juice, chicken broth, and water in a medium saucepan and bring to a boil. Cover and reduce heat to low. Cook for 15-20 minutes or until rice is tender. Remove from heat.
- Combine remaining lime juice, sugar, and cilantro and pour over rice. Mix while fluffing your rice.
