Last night’s dinner was one of the best I’ve had in a long time, and it didn’t even take too long to prepare! I defrosted the leftover Simmered Black Beans, made some Guacamole, Cilantro Rice, and Grilled Veggies and Shrimp for an amazing Fajita Spread.
The Cilantro Rice was out of this world – very similar to Chipotle’s Cilantro Rice. The printable recipe can be found here.
For the rice, here is what you need:
- 1 cup rice (I used Jasmine but Basmati or any other type will work)
- 2 tsp olive oil
- 2 tbsp minced white onion
- 2 cloves garlic, minced
- 2 cups water
- 1 tsp sea salt
- 2 tbsp lime juice
First, you rinse the rice under cold water.
Then you heat the olive oil in a skillet and add the onion.
Once that gets soft (3 or so minutes), add in the garlic and cook until its fragrant (around 1 minute). Then add the rice to the pan.
Cook together for another 2-3 minutes, and then add the 2 cups of water.
Once that comes to a boil, add in your salt, cover it, and let it cook for 15 minutes.
Then add 2 tbsp lime juice and a handful of chopped cilantro (as much or little as you want).
Mix around and cook for another 2-3 minutes covered until all the water is absorbed, and then you’re done!
For the guacamole, I used 1 avocado, juice from half a lime, some chopped red onion, cilantro, and salt.
The veggies and shrimp, grilled indoors on my grill pan.
Plus salsa (from the store), cheese, sour cream, and corn tortillas.
SO delicious!! My first plate…
Plus more. I didn’t have any cheese or sour cream, but loaded up on rice, beans, shrimp, veggies, guac, and salsa.
Leftovers today were amazing.
Plus one unpictured corn tortilla (the only one left!).
Wil said this was the best meal we’ve had in a looooong time and loved everything about it. Whenever he compliments my cooking it always makes me feel so good since he’s professionally trained. 🙂
What is your favorite Mexican condiment? Salsa, sour cream, guac, cheese? For me its a tie between pico de gallo and guacamole. I just love the way they taste with everything!