Tasty Tuesdays - Cilantro Lime Rice and Pineapple Ginger Rice

I find sometimes it's hard to think of new and inventive side dishes that are easy to make and tasty too. I receive Martha Stewart's Everday Food magazine, and it always has some great recipes that can be paired with a simple lean protein for a balanced and healthy meal. These two rice dishes are favorites in our house. I love rice, so when I saw these easy ways to jazz it up, I immediately made them a part of our dinner rotations. I serve the Cilantro Lime Rice with the Adobo Flank Steak mentioned in a previous Tasty Tuesday. The Pineapple Ginger Rice works great with a simple Soy Marinated Pork Loin. I mix together a little brown sugar, soy sauce, rice wine vinegar, crushed ginger, and red pepper flakes. Marinate the pork for an hour or so and grill it until the temperature you prefer. It's a great meal!

Lime Cilantro Rice

Serves 4
1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

Directions
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Pineapple Ginger Rice
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.

To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork.

PS - I used jarred crushed ginger because it saves time when cooking. Also, I never use enough ginger to keep the ginger root fresh, so the jarred is a great way to go!

PSS - I also like using basmati or jasmine rice instead of long grain. I think it adds a great flavor to the dish. You could sub brown rice in either of these though to make it a wee bit healthier.

Enjoy!