This post is sponsored by Veetee Rice. All comments and opinions are my own.
I bet you are all gearing up for Cinco de Mayo. I am trying to finalize my menu and decide where I will put all my guests as I fear Mother Nature may not allow us to spend all of our time outside.
If you are like me, you look for ways to simplify. It can be hard making a main dish and sides on a regular weeknight and even more so when entertaining. I have become the master of shortcuts when it comes to meal time.
I do some sort of Mexican dinner every week. The meal might be tacos, burritos, enchiladas, nachos or a dozen other things. No matter what is on the menu, I typically serve it with rice and beans. But, who wants to spend 30 minutes making rice when the tacos only take 10 minutes? SO…I came up with a shortcut that has become the standard side for all my Mexican meals—Five Minute Cilantro Lime Rice!
This rice is crazy easy but oh, so delicious! In all honesty, I don’t even use a recipe or measure anything. I just kinda throw it together and it turns out perfectly every time. The secret is VeeTee Rice…it’s the only thing that is consistent with my recipe each week. It takes out all the leg work and ensures my rice is perfect and delicious.
I am going to share my basic recipe. But, feel free to adjust based on your preferences. Like your on the lime-y side…add more lime juice. Not a huge fan of cilantro…reduce the amount used. Heck, sometimes I like to kick it up a notch and throw finely diced jalapeños and watch my boys eyes get wide when they take that first bite.
What’s also nice is that you can increase the recipe to feed a large group and it’s still just as easy to make. I did a double batch as I had people over for dinner and I still had it on the table in about 5 minutes!
Stop by Publix and grab some VeeTee Rice from the pasta/rice aisle and a couple of additional ingredients and put this recipe on your Cinco de Mayo menu.
- 10.6 oz tray of VeeTee Rice, cooked according to package instructions
- 1 small lime, juiced
- ⅓ cup cilantro chopped
- ½ teaspoon olive oil
- 1½ teaspoons garlic, minced (about 2 small cloves)
- 2 green onions, chopped
- ½ teaspoon salt
- pinch of cumin
- Add the oil to a small skillet over medium heat.
- Add the garlic and onion and cook for 1 -2 minutes until fragrant.
- Remove from heat and stir in rice, cilantro, lime juice, salt and cumin.
- Serve warm topped with additional cilantro, if desired.