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One Pot Cilantro Lime Shrimp Scampi

  One Pot Cilantro Lime Shrimp Scampi is a bright and flavorful twist on the classic shrimp scampi, featuring zesty lime, fresh cilantro, and tender shrimp in a garlicky, buttery sauce. It’s easy to make and comes together in a single pot, making it perfect for busy weeknights. Here's how to prepare it: Ingredients: 1 pound large shrimp, peeled and deveined 8 ounces linguine or spaghetti (or your favorite pasta) 3 tablespoons unsalted butter 2 tablespoons olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional, for heat) 2 cups chicken or vegetable broth 1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay) Juice and zest of 2 limes 1/4 cup fresh cilantro, chopped (plus more for garnish) Salt and freshly ground black pepper, to taste Lime wedges, for serving Instructions: 1. Cook the Pasta : In a large, deep skillet or pot, bring the chicken or vegetable broth and white wine to a boil. Add the linguine and cook according to package ...
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Mexican rice

 Mexican Rice Recipe


Mexican Rice Recipe

Mexican rice, also known as Spanish rice, is a flavorful and aromatic side dish made with long-grain rice, tomatoes, onions, and spices. It pairs wonderfully with many Mexican dishes, such as tacos, enchiladas, and grilled meats.

Ingredients:

  • 1 cup long-grain white rice
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup tomato sauce or crushed tomatoes
  • 1 3/4 cups chicken broth (or vegetable broth)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder (optional, for extra flavor)
  • 1/4 teaspoon paprika
  • Salt, to taste
  • Fresh cilantro (optional, for garnish)
  • 1/2 cup frozen peas and carrots (optional, for extra texture)

Instructions:

  1. Rinse the Rice:

    • Rinse the rice under cold water in a fine mesh strainer to remove excess starch. Drain and set aside.

  2. Sauté the Aromatics:

    • In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until softened and translucent. Add the minced garlic and sauté for another 30 seconds, until fragrant.

  3. Toast the Rice:

    • Add the rinsed rice to the pan with the onions and garlic. Stir well to coat the rice with the oil, and toast the rice for about 2-3 minutes, stirring occasionally, until the rice is lightly golden.

  4. Add the Tomato Sauce:

    • Stir in the tomato sauce (or crushed tomatoes), cumin, chili powder (if using), paprika, and salt. Mix well.

  5. Add the Broth:

    • Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.

  6. Optional Vegetables:

    • If using peas and carrots, stir them into the rice about 5 minutes before the rice is finished cooking. This allows them to cook through without overcooking.

  7. Fluff and Serve:

    • Once the rice is cooked, remove the pan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with freshly chopped cilantro if desired.

Tips:

  • For extra flavor, you can add a pinch of saffron or a dash of lime juice at the end.
  • If you prefer a more authentic Mexican flavor, you can substitute chicken broth with homemade or store-bought Mexican-style chicken broth.
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