Tex Filipino

Today was Sunday and Sundays are kind of hit or miss with the cooking thing because you either planned ahead and bought something to make or you have abosolutely nothing in your fridge. Today was sort of a "miss" day. Lucky for the starving Doc, I like to think of new things to make. So, today I'm going to post about two recipes:

Cilantro Lime Rice and Pork Tocino!

So, once again, this isn't exaclty a first attempt. I have made the Cilantro Lime Rice (Cafe Rio Style) before, but I loved it so much and was definitely craving it. Maybe I should call this blog "Second Attempts" since that's all I've posted so far. Anyway, I found a rice recipe I really love online at ohsweetbasil.com which promises to be just like Cafe Rio. So, I tried it and I'll give you the recipe now:

Cilantro Lime Rice

2 c. rice (I always use Botan Calrose rice, but IDK why??)
4 c. water
1 chicken bouillon cube (the recipe says 2 tsp. but I think its the same)
2 tbs. butter
1 handful chopped cilantro
1/2 lime, juiced (I actually juice the lime and then throw it in the pot for a few minutes while it boils to soak up all the flavor
1/2 - 1 can diced green chiles (I used half today, but could have used the whole thing)

Basically, you just put everything in a pot, cover it, and wait til the water evaporates, then you mix it all up. You can use a rice cooker obviously, but some of us aren't so fancy. Not only do I not have a rice cooker, but I don't have any sort of kitchenaid or electronic mixer, a baster, and my husband STILL won't buy me a creme brulee torch, but I digress...
The rice ends out turning out really flavorful and a little mushy, but I actually like it like that for this recipe. Not only can you eat it by itself, it's great for Tex Mex dishes, but, like you'll see, you can use it for other things.