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