Autumn is turning 3 on Friday. I can’t deal!!!
In typical Mom style, I can’t handle that she is going to be 3 years old. It’s all gone by so quickly.
Autumn and I went to my mom’s house this past weekend to celebrate with her and my grandmother. My mom can’t make it to Autumn’s birthday part this upcoming weekend so we had a great time having a little party at her house. So sweet. Autumn had a blast playing around with all her new toys, especially her new fishing game and Doc McStuffins doll.
For her birthday party, we rented a bounce house for her and her friends to play around on. It has a slide, she is very excited. I am excited about the ice cream sundae bar. I bought the cutest little cups for them. ha!
In other non election, non-3 year old birthday party news, I have the most amazing rice recipe that will be perfect for all your Taco Tuesday dinners.
This is just like Chipotle’s Cilantro Lime Rice. I swear. It’s so good.
Funny story, I used to LOVE going to Chipotle but once I got pregnant I haven’t been easily been able to go in. When I was pregnant the (delicious) smell from the restaurant would make my stomach flip, which was a problem since I had to walk by it every time I went to my DR from my office, and with my high risk pregnancy, I went often. So I hold my breath still whenever I go since it still makes me feel icky, even though I love their barbacoa salads.
I’ve made this rice with basmati, jasmine, and regular long-grain rice. All are really good but I think that the basmati has the best result. I used long-grain rice when I photographed this recipe.
Anyway, I always make a double batch of rice when I make this rice. It goes so quickly in our house. We use it up with tacos, burritos, and in salads. I have also been known to eat it with breakfast with a fried egg.
This will be one of those side dishes that will be showing up at your house often. Everyone will just love it!
Cilantro Lime Rice (Chipotle Copycat)
Makes 4 servings
- 2 cups water or vegetable broth
- 1 cup basmati rice (long grain rice will work as well)
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 Tablespoon canola oil (or any flavorless oil)
- 1 Tablespoon finely chopped cilantro
- 1 Tablespoon fresh lime juice
- 2 teaspoon fresh lemon juice
- 1 teaspoon orange juice
- In a medium saucepan over high heat, bring the water/broth to a boil.
- Add the rice, bay leaf and salt. Stir to evenly coat the rice. Return to a boil.
- Once it is at full rolling boil, reduce to simmer and cover for 15 minutes. Remove from heat, leave covered for 5 minutes. All liquid should be absorbed at this point.
- Remove the bay leaf and fluff the rice with a fork.
- Add the oil, cilantro, and juices. Stir to combine.
Adapted from Slow Roasted Italian
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