Oven Baked Cilantro Lime Rice Recipe

 Ingredients

• 2½ cups long-grain white rice
• 2 cups chicken broth (I use two cubes of chicken bouillon dissolved into 2 cups hot water.)
• 3 cups hot water
• 2 limes
• 6 tbsp softened butter or canola oil
• ¾ tsp salt, divided
• ½ tsp sugar
• 1 clove garlic, crushed (or ¼ tsp garlic powder or dehydrated garlic)
• ¼ cup chopped onion (or ¾ tsp onion powder or 1 tbsp dehydrated onion)
• ¼ cup chopped cilantro leaves, very loosely packed

Instructions

1. Preheat oven to 350 degrees.
2. 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.
3. Next, carefully stir to distribute ingredients evenly, cover with foil, and place in the 350-degree oven and bake for 1 hour.
4. Remove rice after 1 hour. In a small bowl, mix the 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.
5. Serve and Enjoy!

FROM: Real Life Dinner

Instant Pot Smoky Honey Cilantro Chicken

 

INGREDIENTS

• 1 cup salsa verde or tomatillo salsa
• ¼ cup honey
• 1 tablespoon liquid smoke (optional, but delicious)
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder or 2-3 cloves, finely minced
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• ½ cup chopped fresh cilantro
• 2-3 pounds boneless skinless chicken breasts

INSTRUCTIONS 

• Whisk together the salsa verde, honey, liquid smoke, chili powder, salt, dried oregano, cumin, garlic powder (or fresh garlic), smoked paprika, and black pepper.
• For the Instant Pot: Add the salsa verde mixture to the insert of the Instant Pot. Nestle the chicken into the sauce. 
• Secure the lid and cook on high pressure for 12 minutes. Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. 
• Shred the chicken with two forks (right in the Instant Pot). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.
• For the Slow Cooker: Add the salsa verde mixture to the insert of a 5- or 6-quart slow cooker. Nestle the chicken into the sauce. 
• Cover the slow cooker and cook on low for 6-7 hours. If the mixture starts to look dry during cooking, add 1/2 cup or so chicken broth to the slow cooker and continue cooking. 
• Shred the chicken with two forks (right in the slow cooker). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.
• For serving: serve the chicken as desired in tacos, enchiladas, burritos, on salad, etc.

FROM: Mel's Kitchen Cafe