GARLIC CILANTRO LIME RICE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
- Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
SKINNY INDIAN SAFFRON CHICKEN
Journey to India with this light and tangy chicken dish the whole family will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- In small bowl, mix hot water and saffron threads; let stand 5 minutes.
- In large bowl, beat curry powder, yogurt and cooled saffron mixture with whisk. Add chicken breasts; mix to thoroughly coat. Cover; refrigerate at least 30 minutes but no longer than 12 hours.
- Heat oven to 425° F. Line cookie sheet with foil. Spray wire rack with cooking spray; place on foil.
- In 2-quart saucepan, heat rice, broth and 1/8 teaspoon salt to boiling over high heat. Stir; cover and reduce heat to low. Cook 20 minutes. Remove from heat, add peas; cover and let stand 5 minutes.
- Meanwhile, remove chicken from marinade. Place chicken on rack, sprinkle with 1/8 teaspoon salt. Bake 15 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F).
- Fluff rice with fork; stir in mint and chopped cilantro. Slice chicken breasts; serve on top of rice mixture. Garnish with cilantro.
Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 70 mg, Fiber 3 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g
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