An easy Mexican side dish made in the time it takes to cook rice!
cilantro lime rice, easy side dish recipe, mxican food
1cupwhite rice cooked to package instructions
1/4 cupchopped cilantro
zest and juice one lime
cooked rice to package instructions (definitely use salted water)
when rice is done cooking, add zest, juice and cilantro, stir and serve
MAY I PLEASE ASK A FAVOR?
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Tacos. I can’t think of anyone who doesn’t love them. And these Easy Garlic Lime Chicken Tacos with Lime Crema are as easy to make as they are to love! (This post contains affiliate links off which I may make a commission. Your price remains the same.)
No need to dirty a pan, we simply cook the freshest corn tortillas we can find right on the burner flame! Not only does it warm them up but it gives them those lovely charred edges.
Because we here at The Organic Kitchen like to make life easier, we offer this recipe using rotisserie chicken. But if you love to roast your own, you can double the recipe for our spicy lime chickenand use that, either way, you are going to toss that tender chicken in fresh lime juice, garlic and jalapeño for a fabulous taco filling!
The Add Ons and Lime Crema:
Because this chicken is so flavorful, we keep the toppings fairly simple: avocado, Cotija cheese, and tomatoes. The final flavor flourish is the lime crema! Sour cream, mixed with lime juice and zest…yup, that’s it. So easy but adds a touch of creamy lime to each taco!
The Recipe: Easy Garlic Lime Chicken Tacos with Lime Crema
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Mangos are in season! You know why? Because mangos are always in season here in the United States. We’re lucky to have access to many different varieties of mangos, and because they each have their own unique seasons, we can enjoy mangos and this Easy Mango Salsa all year long. This post contains affiliate links. I may make a commission off sales but your price remains the same.)
1. Ripe mangos should be firm but have a little ‘give’ when lightly pressed, like a ripe but firm avocado. Keep unripe mangos on the counter at room temperature. Mangos shouldn’t be refrigerated before they are ripe.
2. Mangos will continue to ripen at room temperature, becoming sweeter and softer over several days.
3.To speed up ripening process, place mangos in a paper bag and roll the bag closed.
4.Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.
5. Mangos can be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.
If you are able, make this salsa the morning of the day you plan on serving it. That gives the flavors need a chance to meld…but if you forget to plan ahead, no worries! It will still be delicious served right away.
LEARN TO WORK WITH CHILI PEPPERS!
This salsa does contain Serrano chilis. Chili peppers are hot little thangs so you’re going to want to know how to handle them safely, luckily I can help you with that! Click to learn How to Handle a Hot Chili Pepper.
We love this sweet and spicy mango salsa on fish, like this tropical salmon….
Guacamole…what is there to say other than it makes just about everything taste better. Being from California, we eat guacamole like other people eat butter, we slather that stuff on everything including toast. And this Easy Chunky Guacamole is always our family favorite! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
Easy and Full of Healthy Fats!
An avocado a day keeps the doctor away, that is a fact. Or not, I will let you decide. But mash an avocado with a little garlic, pico de gallo, olive oil and a little sea salt and I promise no one, not even the doctor will want to stay away:)
How to Pick a Ripe Avocado:
Generally speaking, you want an avocado that is firm (not hard) but has a little ‘give’. But when it comes to making guacamole, avocados can be a bit softer. If you can’t wait for avocados to ripen on the counter naturally, place them in a paper bag with an apple or banana to speed up the process. Learn how to core and slice an avocado here.
Use Store Bought Pico de Gallo or Homemade!
This easy recipe requires nothing more than tossing chunks of ripe avocado with a little olive oil, garlic and pico de gallo. You can use store bought or my homemade version! Either way your guacamole will be a hit!
Last week I showed youHow To Make Sweet Potato Rice. So it stands to reason that this week I would show you just one of many things you can do with it. So many ideas are popping into my head, but I am starting with this one: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)
Oh Goodness Gracious…
My love of Mexican food knows no bounds, so my first thought after coming up with sweet potato rice was “how am I going to Mexican this baby up?!” I’ll tell you how, onions, bell peppers, jalapeño chilis, and tender pulled pork that’s how!
Instant Pot or Crock Pot, It’s All More Than Good…
You can make this pulled pork in theInstant Potor Crock Pot. It will be tender and juicy and perfect for topping this spicy sweet potato rice. Of course, I added some greens: chopped romaine and avocado and then garnished with some pickled cabbage. But pico de gallo is a great choice too!
Paleo and Whole 30!
I know many of you watch your grain intake. After reading Grain Brain I certainly do! This is a great way to get those complex carbs without the grains. And of course it has protein and healthy fats.
The Recipe: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30
1~ 4 pound pork shoulder, bone in or out, cut into lemon size pieces
Mexican Sweet Potato Rice:
Olive oilbutter or ghee
6cups'Riced' Sweet Potatoessee link in blog post above for instructions
1small red onionpeeled and diced
1small red bell pepperdiced
1 jalapeño pepperminced (use as little or as much as you want (I use 2 teaspoons)
Sea salt and freshly ground pepper to taste
2avocados peeled and sliced
Pico de gallo, purple cabbage...whatever floats your boat
Combine all dried spices with broth and orange juice, whisk well
Place onions and pork into Instant Pot or crock pot
Pour broth mixture over pork and onions
Add cinnamon stick and bay leaves
For Crock Pot: Set crock pot on low for 8-10 hours or high for 5-6 hours. I prefer low for 10, it turns out a bit more tender. When done, remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred, discarding fat along the way. Add pork back to crock pot with remaining liquid and onions to keep warm
If you want those browned crispy edges, sear in a hot pan for a few minutes!
For Instant Pot: Close lid and make sure release valve is sealed.
Close lid and make sure the release valve is in the sealed position. Press 'meat' option and set to 35 minutes. When meat is done allow to sit in the pot on lo for 15 more minutes, then carefully release valve with oven mitt or spoon to release pressure.
Remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred pork, discarding fat along the way. Add pork back to Instant Pot to keep warm
If you want those browned crispy edges, sear in the Instant Pot using the saute feature for a few minutes!
The Sweet Potato Rice:
Prep all ingredients. If you need to see how to work with a hot pepper see link in blog post above.
Place large pan on high heat for two minutes, When pan is very hot add olive oil, butter or ghee
Add onions and bell pepper to pan and cook for 6-7 minutes, stirring occasionally (lower heat to medium if necessary
Add sweet potato rice and jalapeño. Cook, stirring occasionally, for 6-7 more minutes
Season with sea salt and pepper to taste
Plate 'rice', top with lettuce and avocado, then pork. Add pico de gallo or purple cabbage. Enjoy!