Lime Cilantro Rice Bowl

IMG_0012Hello there–  Do you do this?– sit at a restaurant and examine someone’s plate to determine how you can summon up the same thing at home?  Well, this colorful bowl is my best effort to put together the dinner Larry sat down to at Rubio’s last week.

And it has the added plus that we can set out all the elements separate and any picky eaters (did I mention we have those adorable grand-girls staying with us?) can choose just the ingredients that will make it delectable to them!   I learned this trick from the always interesting blog,  Dinner: A Love Story  —  She calls it deconstructing a meal, serving the elements of the meal separately so her daughters can choose their own combinations.  It works!

So here’s a fast, flavorful and flexible meal that should leave everyone happy…


Lime Cilantro Rice:
1 1/2 cups rice
3 cups water
1 tsp. salt
1 cup cilantro
1/2 cup chopped white onion
1 chipotle pepper, seeds removed and minced fine*
1 large lime, just the juice
1 tsp. olive oil

Cook the rice with the water and 1 tsp. salt according to the directions on the package.  While that’s cooking use a food processor or stick blender to pulverize the cilantro, onion, chipotle pepper, lime juice and 1 tsp. olive oil.  Then when the rice is cooked, thoroughly stir the cilantro mixture into the rice.  Done!  That was easy.

*I’m always careful to remove ALL the seeds, since I’m a wimp about hot peppers.  If you like less heat, just use half a pepper.  Be sure to mince it to a pulp…

Cooked chicken*
2 ears fresh corn
1/2 cup red bell pepper, chopped
1/2 cup red onion, chopped fine
1 tab. olive oil
salt & pepper
1 can black beans, drained & rinsed
1 large avocado, peeled, pitted & chopped
1 cup cherry tomatoes, halved

I just cooked bits of chicken breasts with heavy salt & pepper– but leftover cooked chicken or roasted chicken from the market would be A-OK.

Cook the two ears of corn in a pan of water in the microwave 7-8 minutes.  Then cut it off the cob and mix it up with the red pepper bits, red onion and olive oil.  Salt & freshly ground pepper to taste.

Just heat the black beans to serve and set out the tomato and avocado.


12 thoughts on “Lime Cilantro Rice Bowl

    • Thanks Carlynn! Loved your raspberry jam recipe! Been seeing a few jam recipes and helped a friend make jam last week– so you’re nudging me to get some jam going in our kitchen!

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