WHAT GOES WITH LIME RECIPES

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CILANTRO-LIME RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Cilantro-Lime Rice Recipe: How to Make It - Taste of Home image

My family's favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night when I was making fajitas, and everyone loved it! It's such an easy side dish and pairs well with kabobs on the grill, too. —Robin Baskette, Lexington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3 cups

Number Of Ingredients 5

1 cup uncooked jasmine rice
2 cups reduced-sodium chicken broth
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/8 teaspoon ground nutmeg

Steps:

  • In a small saucepan, combine rice and broth; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Add lime juice, cilantro and nutmeg; fluff with a fork.

Nutrition Facts : Calories 130 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 191mg sodium, CarbohydrateContent 28g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein. Diabetic Exchanges 2 starch.

LAYERED LIME CHEESECAKE RECIPE - BBC GOOD FOOD



Layered lime cheesecake recipe - BBC Good Food image

Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert, Treat

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 16

Number Of Ingredients 9

250g gingernut biscuits
125g unsalted butter, melted
600g cream cheese
100g icing sugar
3 limes, zested (save the juice to use in the glaze)
300ml double cream, whipped to soft peaks
4 gelatine leaves
100g caster sugar
6 limes, juiced and pared, and zest of 3 to 6 limes, zest pared off on 3 with a peeler and all juiced

Steps:

  • Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
  • Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
  • Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.

Nutrition Facts : Calories 428 calories, FatContent 33 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 4 grams fiber, SodiumContent 0.4 milligram of sodium

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