Baked Cilantro Lime Rice Low Fat Food

CILANTRO LIME TILAPIA {GF, LOW FAT, HIGH PROTEIN + SUPER SIMPLE}

Steps:

• In alarge pot, bring the water to a boil over high heat.
• Once boiling, stir in the quinoa, cover and reduce the heat to low. Cook until all the water is absorbed, about 15 minutes.
• While the quinoa cooks, spray alarge panwith cooking spray and heat over medium/high.
• Sprinkle each side of the tilapia fillets with smoked paprika and cook until white and flaky, about 2-3 minutes per side. Cover and set aside until the quinoa is ready.
• Toss the cooked quinoa with the corn, lime juice, garlic powder, onion powder and cilantro. Season to taste with salt and pepper.
• Divide the quinoa between two plates and top with tilapia fillets. Drizzle on sriracha is desired.
• DEVOUR

CILANTRO LIME RICE

Steps:

• In a large saucepan over low heat, melt butter. Add juice from one lime, salt and rice, stirring for one minute to coat. Add water and bring to a boil.
• Once boiling, cover and reduce to a simmer, cooking over low heat until rice is tender, 22 to 25 minutes.
• Fold in cilantro, garnish with more lime juice and serve.

CILANTRO RICE

Steps:

• In a large heavy saucepan, heat oil over medium high heat.
• Add onion and cook 2 minutes.
• Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
• Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
• Pour in broth and 1 can water and bring to a boil.
• Stir in chiles and salt.
• Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
• Stir in cilantro just before serving.

LIME CILANTRO RICE

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.

{OVEN BAKED} CILANTRO LIME RICE

Steps:

• Preheat the oven to 425°F. Lightly grease a 9x13 inch baking pan with butter or oil. Combine the rice, cumin, and salt in the pan and stir to distribute the spices. Spread in an even layer. Pour in the boiling water and lime juice.
• Cover the pan tightly with heavy duty aluminum foil, sealing all the edges. Bake the rice for 20 minutes. Remove from the oven and stir. If most of the water has not been absorbed, bake uncovered for an additional 3-5 minutes. Remove from the oven and let rest for 3-5 minutes. Fluff with a fork and lightly stir in the cilantro. Serve with additional lime wedges, if desired. Enjoy!

CILANTRO LIME RICE (CHIPOTLE'S COPYCAT)

Steps:

• Preheat a deep cast iron pan or skillet with butter. Add rice and cook on medium-high until rice turns golden brown.
• Add in water, lime zest, and salt. Stir to combine.
• Bring it to a boil and turn the heat down to low. Cover the rice with a lid and let it cook for 15 minutes.
• Remove rice from heat and let it sit for 10 minutes. Using a fork, fluff the rice to loosen the grains from one another.
• Add fresh cilantro and a squeeze of lime juice right before serving. Enjoy!

CILANTRO-LIME RICE

Steps:

• Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

OVEN BAKED CILANTRO LIME RICE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a 9x13 pan combine rice, chicken broth, water, the juice of ONE of the limes, butter OR oil, ½ tsp of the salt (reserve the other ¼ tsp for after rice is cooked), crushed garlic and chopped onion.
• Carefully stir to distribute ingredients evenly, cover with foil and place in 350 degree oven and bake for 1 hour.
• Remove rice after 1 hour. In a small bowl mix, juice of the second lime, ¼ tsp salt, ½ tsp sugar and ¼ cup chopped cilantro leaves. Pour mixture over baked rice and stir carefully until well combined. Serve and Enjoy!

CILANTRO-LIME RICE

Steps:

• In a small saucepan, combine rice and broth; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Add lime juice, cilantro and nutmeg; fluff with a fork.

BAKED CILANTRO LIME RICE (LOW FAT)

Steps:

• Turn your oven to 350-375 and then heat the chicken broth on the stove in a pan.
• Once heated through, but not boiling, squeeze juice from lime, and add the zest into broth.
• Place rice in baking dish, and then pour heated broth over rice, cover, and place in oven to bake for 20-30 minutes, or until the liquid is absorbed. Make sure to stir a couple times.
• Once done, add in the chopped cilantro and serve.

CILANTRO-LIME CAULIFLOWER RICE

Steps:

• Heat the olive oil in medium 10-inch skillet over medium heat. Add the onion and saute, stirring frequently, until softened and transparent, 3 to 5 minutes. Add the garlic and jalapeno, if using, and cook until fragrant, about 1 minute. Add the riced cauliflower and 1 teaspoon of salt. Remove from the heat and finish by adding the lime zest and juice and cilantro. Mix until incorporated.