As I’m spending my summer in the desert, it’s likely going to be The Summer of Mexican Food or the Summer of Southwestern Food or at least Quasi-Mexican food on account of the abundance of ingredients and proximity to Mexico.
Side note: If not for Swine Flu, proximity to Mexico makes our corner of the desert sound very exotic. Because of Swine Flu…well, let’s not go there.
Anyway. Summer of Mexican Food. Yadda yadda.
Michael was excited about trying something new for Cinco de Mayo, and I’m still in the process of finding a suitable market to shop at, so I had not a scrap of meat in the apartment to speak of. Consequently, I got creative (and secretly smiled to myself because we were having a meat-free dinner).
I’ve had my eye on several recipes I’ve seen recently for cilantro lime rice and I thought it sounded lovely and light and summery and delicious and also a few more adjectives.
Thus, I did what I tend to do most of the time, which is combine lots of recipes and come up with something. This particular something turned out quite well. I added green chiles for a little more flair, and although this isn’t an overly knock-your-socks-off flavorful rice, it’s delicious and flavorful enough that it pairs beautifully with other things. Like beans. And cheese. And locally-made tortillas.
One more note before we get to the recipe: I’ve recently found that Bush’s brand of canned beans that makes a seasoned version if you need a quick version and don’t have time to make your own seasoned black beans. Honestly, with rice, beans, cheese, and a dash of salsa, we had some pret-ty darn good burritos. If you have meat-needing types, you could certainly add in some chicken that’s been slow-cooked in salsa or your other favorite meat.Print