I am incapable of making rice. If a recipe requires rice to actually simmer in a pot for 20 minutes or so until fully cooked, just forget about it. I’m going to end up with still uncooked rice 45 minutes later. I blame it on my pots. They suck.
My solution to this dilemma is I buy the ‘boil in a bag’ rice. I love this crap! 10 minutes and boom, I’ve got good, fully cooked, soft rice! Whoever invented this is a freaking genius in my book.
So, I pinned this recipe a while ago and when I decided to make the Cuban Chicken for dinner, I knew this would be a perfect side dish for it! I didn’t even realize that both recipes were originally from the same website until I was putting together my grocery list!! This is what happens when you pin things and then don’t actually make them for months!! 😉
2 cups chicken broth
2 cups water
1 bag ‘boil in bag’ rice
1 red bell pepper, seeded & chopped into small pieces
1 bunch green onions, chopped
1 bunch cilantro, finely chopped
juice from 3 medium limes ~ about 1/3 cup
1/3 cup vegetable oil
1 tablespoon red wine vinegar
1 tablespoon ground cumin
1 tablespoon Worcestershire sauce
pinch of crushed red pepper flakes
salt & pepper to taste
1. In a medium saucepan, bring your chicken broth & water to a boil. Add your bag of rice to the boiling water and let cook for 10 minutes. Remove from heat, drain the liquid from the pan and let the rice cool to room temperature. You can stick the rice in the fridge to help cool faster if needed.
2. While the rice is cooling, mix together the dressing ingredients.
3. Once the rice is cooled, combine the rice with the chopped pepper, green onions & cilantro. Pour on the dressing and toss to combine all ingredients.
4. Chill for 1-2 hours before serving.
RECIPE INSPIRED BY: Kayln’s Kitchen