The rice was also good, but with all of the other flavors I could have just made plain rice and put the extra marinade on it as well. The recipe called for basmati rice, which I did not have so I used jasmine rice (my favorite). I cooked the rice according to the directions on the bag rather than on the recipe, and just added the lime juice, oil, and cilantro to the cooked rice.
Honey-Lime Cilantro Marinade
3 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon vegetable oil
Juice of one lime
2 garlic cloves, minced
2 Tablespoons cilantro
1 pound boneless, skinless chicken breasts (halved or
cubed)
If making kabobs, cube the chicken. Otherwise, halve the
chicken or cut into tenders. Mix all ingredients together and pour over chicken
in dish or Ziploc bag. Let chicken marinade for at least one hour. Cook chicken
as desired. Boil leftover marinade and use on top of cooked chicken.
Top with pineapple mango salsa if you wish.
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| Chicken cut into tenders |
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| Chopped garlic |
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| Marinade mixture |
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| Chicken grilling |
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| Finished! |
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| Chicken topped with pineapple mango salsa |
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| Photos by JoJo |
Cilantro Lime Rice
1 cup extra long grain rice or basmati rice
2 cups water
1 teaspoon salt
3 teaspoons vegetable oil
Juice of ½ lime
3 Tablespoons fresh chopped cilantro
In a small heavy pot, add rice, water, 1 teaspoon oil and salt. Boil on high until most of the water evaporates. When the water
just skims the top of the rice, reduce
to low and cover about 15
minutes. Shut off flame and keep
covered an additional 5 minutes.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining 2 teaspoons oil and toss until completely mixed.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining 2 teaspoons oil and toss until completely mixed.
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| Jasmine Rice |
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| Photos by JoJo |
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