Zesty Lime Rice

It's great to have a few variations to your regular side dishes so that plain rice, pasta, or potatoes don't get boring! Sometimes you simply have to add a few ingredients to transform a common vegetable or grain into a completely new experience!

Eating well, and with variety, is hard when living off-campus or just trying to make it thru a day of classes, practice, lab reports, and studying.  Have some simple options on hand like this recipe from Ree Drummond's A Year Of Holidays Cookbook which will compliment any meal with no effort! Using chicken broth instead of water makes this rice come alive with comfort and richness almost like a rice pilaf effect!

Add chicken
Add fajitas
Add burgers or anything else you can grill

Keep eating fun and interesting! Otherwise your tastebuds will grow old!

I have adapted this recipe with added jalapeño and Queso Chihuahua--like a Mexican risotto if you will. If you don't have these on hand...skip it!

Zesty Lime Rice

Equipment:

5 quart saucepan with lid

Measuring cup
Wooden Spoon

Ingredients:
1 Tbls olive oil
3 garlic cloves, minced
1 large onion, chopped
1/4 cup jalapeño (optional), chopped
2 cups long-grain white rice
4 cups chicken stock
1 tsp kosher salt
1/4 cup lime juice
Zest of 2-3 limes

Queso Chihuahua, grated

Instructions:

1. Wash your hands.

2. Prep your onions, garlic, jalapeno, lime juice and zest.

3. Heat your olive oil over MEDIUM-HIGH and saute your veggies, approx 3-4 minutes until soften.

4. Add your rice and stir to mix with veggies and oil allowing it to cook approx 2-3 min.

5. Stir in the broth and salt.

6. Add the lime juice and half of the zest.

7. Cover the rice with a decent fitting lid and cook for 20-25 minutes until tender. Stir once or twice to avoid it from sticking to the pot.

8. Fluff the rice and sprinkle with remaining lime zest.
9. Stir in some Chihuahua Queso if you want some creaminess.

Creamy Cucumber Salad

Sides and salads can be challenging in the sense of keeping them fresh, new, and interesting. We get stuck in what is quick and familiar. But I'd encourage you to begin this year with a resolution to not only cook more, but also, branch out and try new flavors, new cuisines and new recipes with new ingredients!

Check out this Creamy Cucumber-Dill Salad and add it to tonight's dinner like The Chicken Souvlaki Skewers or Asian Flank Steak or plain ol' hamburgers! This is a great addition and tasty alternative to same old salad!

(Adapted from Cook's Illustrated The Science of Good Cooking)

Equipment:
Mixing Bowl
Knife
Peeler
Cutting Board
Collander

Ingredients:
3 cucumbers, peeled, halved, and seeded
1 small red onion, sliced very thin
1 Tbls salt
1 cup sour cream
3 Tbls Apple Cider Vinegar
2 tsp sugar
1/8-1/4 cup fresh minced dill

Instructions:
1. Wash your hands.
2. Peel your cucumbers and slice lengthwise in half.

3. Use a spoon-tip to remove the seeds.
4. Slice the cucumber into 1/4" slices

5. Add the cucumber slices and thinly sliced onion to a colander.

6. Sprinkle with salt and let sit for at least 1hr, max 3 hrs. Rinse with cold water and pat dry.

7. Combine sour cream, vinegar, sugar, and dill in medium mixing bowl.

8. Add the cucumber / red onion mixture. Stir until combined.

9. That's it! Get a fork.
10. Easily made ahead a chilled in the fridge while you make the rest of dinner.