Last time I wrote about how discouraging it can be to cook for one. This weekend I broke that mold though and had an absolutely fantastic dinner of coconut breaded butterfly shrimp, cilantro-lime rice, and asparagus. I was excited when I found the rice recipe, as this was my first chance to use fresh cilantro from my garden. It was surprising how well all of the flavors went together. As I was eating I was even thinking about changing one of the meals in Julianne to this combination. This novel is set in a seaside town, and the shrimp would be much more appropriate than chicken. As I go into more revisions this week it is certainly something that I will have to consider.
If you want to try to Cilantro-Lime Rice here is the recipe.
1 cup long grain white rice
2 cups water
1 teaspoon chicken bullion granules
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
salt to taste
(you can also substitute the water for chicken broth)
Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20-25 minutes. Remove from the heat, add lime juice, cilantro, and salt. Fluff with a fork and serve.