Day 27 - Santa Fe Lime Rice & Pinto Beans

I love to serve this rice with tacos, on Cafe Rio Salads, or just on the side of just about anything. It has a fabulous flavor and a great texture!

Santa Fe Lime Rice

I usually 4x this recipe because everyone loves it so much!

1 cup uncooked calrose rice
2 cups chicken broth
1/4 tsp. salt
juice of 1/2 lime
2 T. butter
2 T. chopped fresh cilantro
1/4 tsp. ground cumin

Put all ingredients in a rice cooker. Voila! or . . .

For the stove . . . Combine the rice, broth and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, and cumin. Stir, cover and simmer for 15-20 minutes, until rice is tender.

Pinto Beans in the Crock Pot from Dabney!

4 c. pinto beans
garlic
olive oil
water

Put about 4 c. of pinto beans in your crockpot. Cover with water. Add about 1 Tbsp. minced/crushed garlic and a couple Tbsp. of olive oil. Generously salt. Cook overnight and all the next day on high. Add more water as needed. These beans turn out very tender and have a delicious flavor.

We put this rice/beans into tortillas and serve with salsa, guacamole, cheese and sour cream. It can last for a week!!