Cafe Rio's Cilantro-Lime Rice and Seasoned Black Beans

Cafe Rio's Cilantro-Lime Rice

• 1 c. uncooked rice (long-grain, white rice)
• 1 tsp. butter or margarine
• 2 cloves garlic, minced or crushed
• 1 tsp. freshly squeezed lime juice
• 1 can (15 oz) chicken broth
• 1 cup water
• 1 Tbsp. freshly squeezed lime juice
• 2 tsp. sugar
• 3 tablespoons fresh chopped cilantro

Instructions

• In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Cafe Rio's Seasoned Black Beans

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 can black beans, rinsed and drained
• 1 1/3 c. tomato juice
• 1/2 tsp. salt
• 2 Tbsp. fresh chopped cilantro

Instructions

• In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Mexican Red Rice

Tauna at Sundown Ranch in Northern Arizona 

This is Tauna's recipe.

1 1/2 T oil

1 1/2 C rice

1 C salsa

1 C chicken broth

salt

1 1/2 C frozen peas at end of cooking (opt.)

Brown rice in oil and then add with other ingreds. and cook in a rice cooker.

Crock Pot Teriyaki Chicken

I got this recipe off of Pinterest.  I've actually gotten so many wonderful recipes from there!  This is a great recipe for Sundays--it's been a lifesaver for us with our 2:30 pm meeting time this year.  I published this in our Relief Society monthly newsletter and heard rave reviews from several sisters.


Ingredients

12 boneless, skinless chicken thighs (I use a mixture of thighs and breasts), about 3 lbs.
3/4 cup sugar
3/4 cup soy sauce (we use a gluten-free variety)
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked rice


Directions

1.  Place the chicken in a 4 qt. slow cooker.
2.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic, and pepper.  Pour over chicken.
3.  Cover and cook on low for 4-5 hours or until chicken is tender and cooked through.
4.  Remove chicken to a serving platter; keep warm.
5.  Skim fat from cooking liquid.
6.  Place cooking liquid in a saucepan and bring to a boil.
7.  Combine cornstarch and cold water until smooth.
8.  Gradually stir cornstarch/water mixture into the cooking liquid and stir until sauce is thickened.
9.  Serve sauce over chicken and rice.

Pendulum Court Green Rice

This is another yummy Pendulum Court recipe we used to serve as a side dish.  I like the warm cheesiness and spinach.  Mmm!

Ingredients:

1 c. parboiled (not sticky) rice

1 Tbsp. butter

2¼ c. water

½ tsp. salt

1½ Tbsp. butter

1½ Tbsp. flour

2 c. milk

1½ c. frozen spinach

2 Tsp. onions

2 c. shredded cheddar cheese

½ tsp. salt

Preheat oven to 375°.  Place rice, first butter, water and salt in pan.  Cook on stove covered for about 25 minutes.  Drain remaining water from rice.  Melt second butter on stove.  Add flour and whisk to make a roux.  Warm milk in the microwave and add to roux.  Cook until smooth.  Chop spinach and then drain.  Stir in cooked rice, spinach, half of cheese and salt.  Pour into well greased 9x13-inch pan.  Cook for 20 minutes in oven.  Sprinkle remaining cheese and continue cooking for another 20 minutes.

Barbara Emmett's Onion Rice

Erik Schimmelbusch

3 lg. sweet onions

4 Tbsp. butter

½ c. raw rice

5 c. boiling, salted water

¾ c. grated Swiss cheese

2/3 c. half & half

Saute onions in butter.  Cook rice in water for 5 minutes.  Drain and mix with onions.  Add cheese and half and half.  Bake covered at 300° for 1 hour.

*Barbara Emmett is a long time friend of Erik’s family.