Rice and Everything Nice

Rice and vegetables. Easy to make and even easier to eat. I like this stuff because it's simple and quick. And at times I find myself getting a craving for coconut cilantro lime rice. It's the perfect combination of slightly sweet and spicy.

Simplicity.

For the love of lime.

Coconut Cilantro Lime Rice

• 2 cups rice
• 2 cups water (or 4 cups if using brown rice)
• 1 teaspoon salt
• 3/4 cup sweetened flaked coconut 
• 3/4 cup chopped fresh cilantro
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin  
• additional salt, if desired
• 1 lime, juiced

1. In a saucepan, stir together rice, water, and salt. Bring to a boil over high heat. Steam should be coming out from under the lid; keep the pot covered and don't peek under the lid.
2. Reduce the heat to very low. The rice will swell as it absorbs the water. Set a timer for 20 minutes (or 40 minutes for brown rice).
3. When the timer rings, turn off the burner and remove the pan from the heat. Let the rice sit, covered, for an additional 5 minutes.
4. Fluff rice with a fork. Stir in coconut, cilantro, garlic powder, and cumin. Add in the lime juice. Adjust seasonings to taste.

Sauteed Vegetable Medley

• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 6 mushrooms, chopped
• 4 broccoli florets, chopped
• 1/2 zucchini, chopped
• 1/2 yellow summer squash, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 2 tablespoons soy sauce
• 1/4 cup chicken stock
• squeeze of lime juice

1. In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. 
2. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. 
3. Add the oregano, cumin, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes.
4. Remove from heat and drizzle with lime juice.

*Note: If you like blackened vegetables, cook for an additional minute on high heat.