Toasted Garlic Rice With Herbs And Lime Recipes

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.

Steps:

• Put the oil in a skillet and saute the onions& garlic until golden.
• Add rice, broth, thyme& bay leaf Bring to a boil uncovered, turn heat to low cover and simmer about 25 minutes or until the liquid is absorbed, give a little stir after 15 minutes Remove bay leaf& stir in the parsley.

Steps:

• Place rice in strainer.
• Rinse under cold water until water runs clear.
• Drain well.
• Bring broth and lime juice to simmer in medium saucepan.
• Heat oil in large saucepan over medium heat.
• Add garlic; sauté until golden and sticky, about 1 minute.
• Add rice; stir 2 minutes.
• Add hot broth mixture and 3/4 teaspoon salt and bring to boil.
• Reduce heat to low; cover.
• Cook until rice is tender, about 25 minutes.
• Turn off heat; let stand, covered, 10 minutes.
• Add herbs and lime peel to rice; fluff with fork.
• Season with additional salt, if desired.

Steps:

• Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Bring broth and lime juice to simmer in medium saucepan.
• Heat oil in large saucepan over medium heat. Add garlic; sauté until golden and sticky, about 1 minute. Add rice; stir 2 minutes. Add hot broth mixture and 3/4 teaspoon salt and bring to boil. Reduce heat to low; cover. Cook until rice is tender, about 25 minutes. Turn off heat; let stand, covered, 10 minutes. Add herbs and lime peel to rice; fluff with fork. Season with additional salt, if desired.

Steps:

• In a small saucepan saute the sliced garlic in the olive oil on low heat until garlic is crispy and light golden brown.
• Drain garlic on paper towels and reserve 1-1/2 tablespoons of the garlicky olive oil.
• In a small skillet, toast pumpkin seeds lightly (they'll begin popping all over the place), then finely mince them.
• Set aside.
• Transfer the 1-1/2 tablespoons of reserved olive oil to a large saucepan and saute the onion and rice together for about 3 minutes.
• Add water and salt, bring to a boil then lower heat, cover and simmer over low heat for 20 minutes or until done and liquid is absorbed.
• Serve with minced toasted pumpkin seeds and garlic chips sprinkled on top; provide hot sauce for sprinkling also.

Steps:

• Saute garlic in oil in a saucepan over mid-high until golden.
• Stir in rice; sauté 2 minute.
• Add water, lime juice, and salt' bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed, 20 minute
• Stir in cilantro and lime zest.