Martha Stewarts Cilantro Lime Rice Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Rinse rice under running water until water runs clear, about 1 minute.
• Add rice to boiling water. When rice begins to boil, boil for 5 minutes. Drain rice in a colander.
• Fill pot 1 inch high with water. Bring to a boil over high heat; reduce heat to a simmer. Set rice-filled colander over simmering water. Cover with parchment paper-lined aluminum foil or a lid and steam rice, 8 to 10 minutes.
• Transfer rice to a large bowl. Add cilantro leaves, stems, lime zest, and juice; stir to combine. Drizzle with olive oil and season with salt and pepper; serve immediately.

Steps:

• Tie together reserved cilantro stems with kitchen twine.Heat oil in a medium pot over medium heat. Cookonion and garlic, stirring occasionally, until tender, about8 minutes. Add chili powder, and season with salt andpepper; cook for 1 minute. Add rice, and stir to coat. Addcilantro-stem bundle and the water; bring to a boil.Reduce heat to low, and gently simmer, covered, until wateris absorbed, about 15 minutes.
• Remove from heat, and add peas (do not mix). Cover, andlet stand for 10 minutes. Discard cilantro-stem bundle.Season with salt and pepper. Stir in cilantro leaves.

Steps:

• In a medium saucepan, bring 1 1/2 cups water to a boil.
• Add rice and 1/4 teaspoon salt and cover. Reduce to a simmer and cook until water is absorbed and rice is just tender, 16-18 minutes.
• Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons of water. Blend until smooth.
• Stir into cooked rice and fluff with a fork.

Steps:

• In a medium saucepan, bring 2 cups water, butter, salt, and cumin to a boil over medium-high heat. Stir in rice, and reduce heat to a simmer. Cook, covered, until liquid is absorbed, about 20 minutes. Remove saucepan from heat; add lime juice and cilantro. Fluff with a fork until combined. Serve immediately.

Steps:

• In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
• Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Steps:

• In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate.
• To skillet, add 1 teaspoon oil and onion and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, cumin, and cayenne and cook until fragrant, 1 minute. Remove skillet from heat. Add cooked shrimp and toss to combine.
• In a medium bowl, whisk together 3 tablespoons oil, lime juice, and cilantro. Season with salt and pepper. Divide lettuce among 4 plates. Top with shrimp mixture, carrots, and cilantro leaves. Drizzle with dressing.

Steps:

• Sprinkle chicken with curry powder, season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-low. Add chicken and cook until golden and opaque throughout, 30 to 35 minutes, turning once.
• In a blender, combine 1 tablespoon oil, cilantro, ginger, lime juice, vinegar, sugar, and 3 tablespoons water. Puree until smooth; set aside.
• In a medium saucepan, heat remaining teaspoon oil over medium. Add shallot and turmeric; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 1 to 2 minutes. Add coconut milk and 1 cup water; bring to a boil. Stir in rice; return to a boil. Reduce to a simmer, cover, and cook just until rice is tender, 12 to 14 minutes. Remove pan from heat and let stand, covered, for 5 minutes. Fluff with a fork just before serving. Serve rice topped with chicken and drizzled with sauce.

Steps:

• Bring a large saucepan of generously salted water to a boil. Combine cilantro, lime juice, olive oil, 1 tablespoon butter, 2 teaspoons salt, and pepper to taste in the bowl of a food processor, and puree. Remove from the food processor, transfer to a small bowl, and set cilantro pesto aside.
• Melt remaining teaspoon butter in a small saute pan over medium-high heat. Add pine nuts; cook, tossing until golden brown, about 1 minute. Sprinkle with salt, and transfer to a paper towel to drain. Set aside.
• Cook noodles until al dente, about 2 minutes. Drain in a colander. Transfer to a large bowl. Add the cilantro pesto; toss, and garnish with pine nuts.

Steps:

• Once your rice is cooked fluff with fork.
• Add lime juice, zest, cilantro and salt.
• Stir well.
• Serve warm.
• Enjoy.

Steps:

• Combine salt, paprika, cumin, curry powder, cayenne, and cinnamon. Sprinkle over shrimp and toss to combine.
• In a large skillet, melt butter over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, 3 to 5 minutes. Serve shrimp with cilantro, lime wedges, naan, and yogurt.

Steps:

• Stir together sour cream, lime juice, and cilantro. Season with salt and pepper.

Steps:

• In a small bowl, combine 1 1/2 teaspoonssalt, 1 teaspoon pepper, thyme, cumin, redpepper, garlic powder, paprika, cloves,nutmeg, allspice, and light-brown sugar.Set spice mixture aside.
• Place 2 chicken breasts between layers ofplastic wrap. Pound chicken to a 1/2-inchthickness. Transfer to a glass baking dish,and repeat with remaining breasts. With allthe spice mixture, rub breasts on both sides.Cover with plastic wrap; chill 30 minutes.
• Bring a medium saucepan of water to aboil. Stir in the rice, and reduce to a simmer.Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water. Transfer to a bowl, and stir in the pineapple,cilantro, bell pepper, and olive oil. Seasonwith remaining 1/2 teaspoon salt and 1/4 teaspoonblack pepper. Cover, and chill.
• Heat a grill or heavy grill pan over medium-high heat. Cook the chicken untilit is browned on both sides and cookedthrough, 4 to 5 minutes on each side.Serve with the cooled pineapple rice andlime wedges.

Steps:

• Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
• Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.