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Thursday, June 9, 2016

Klunker's one pot cilantro lime rice

 Klunker's one pot cilantro lime rice

Well, the title was long enough.  But I guess if you are making a whole meal in one recipe, the title can be a little longer. :)
I have been really working hard at making simple meals (I won't ever give up on harder meals, but I have also been a little more busy, so simple is winning more often.)  This is one meal that really was easy, and took less than 30 minutes from start to finish.  
I love the flavors that come together in this meal.  It really is nice when everyone (ingredients) play nice and compliment each other.  I think my favorite part of this meal was the addition of the butternut squash.
I used white rice for this meal, but you could use brown.  I will add instructions for that at the end.  

Ingredients:

2 cups medium or short grain rice
2 1/2 cups water

2 cups cubed butternut squash (I got the pre-cut from Costco) but you could do it from a whole squash too.
1 large shallot (about 2 tablespoons worth) minced
2 teaspoons chopped garlic

1/2 cup chopped mushrooms (I used cremini)
1 15 oz. can RoTel (if you can find the lime and cilantro, use that, otherwise just use the regular kind)
1 14.5 oz. can of black beans, drained and rinsed
1 teaspoon salt (optional)
1 teaspoon cumin
1 bunch cilantro, chopped (about 2/3 cup when chopped)
2 tablespoons fresh lime juice

(below are some of the ingredients I used)





I rinse my rice several times before I use it, so if you don't do that, you can skip this part.
In the large pot, combine the rice and add some water.  With your hand, wash and "knead" the rice, getting off all the dust.  Dump the water, and do this again until the water is clear.  Drain one last time into a fine mesh strainer, and then add back into your pot.
Add the water for cooking (2 1/2 cups)



Next, add the squash, mushrooms, shallots, and garlic. 




 Don't mix into the rice, just move around in the water (you want to keep the rice on the bottom)
Sprinkle the salt and cumin over the top of the mix.
Now, turn the heat on to medium high, and bring the rice mix to a simmering boil.
When it comes to a simmering boil, cover and reduce the heat to low.  Set your timer to 20 minutes.  Do not open during cooking.
While it is cooking, you will want to juice your limes, cut your cilantro, and drain your RoTel and beans.



When the 20 minutes is up, avoid the temptation to open the lid.  Move it off the heat and let it sit for another 5-10 minutes.
After 5-10 minutes, take the lid off and add the lime juice, RoTel, black beans, and cilantro. With a wooden spoon, carefully stir everything together.  As you do, some of the squash will break apart, and that is ok, you want it to be kind of creamy. 








 Serve while hot with a couple of wedges of lime.
You could add some additions to this meal too.  Corn would be great, or avocado.  You could also put into a corn tortilla and add some salsa.  

***For brown rice, add an additional 1/2 cup of water to cook, and increase the time to 28-30 minutes***

I hope you give this easy meal a try.  It is full of flavor and will fill you up.  I have a lot left over, and am thinking stuffed bell peppers sound good. :)


If you have leftovers, you can make stuffed peppers from it.  I took the rice and stuffed it into red bell pepper halves.  I rolled the top in some panko bread crumbs and baked 375° for 35 minutes.  I topped it with some homemade salsa verde.  It was so good!!

5 comments:

  1. Love it - and would like to print. Could you do just a Print screen for the recipe only?

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  2. That looks wonderful! I'll have to modify it to go into the instant pot.

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  3. Just made it, delicious! Yes stuffed peppers tomorrow with avocado sauce made out of the left overs.thank you.

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