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Cilantro Lime Chicken Recipe

Ingredients

2 (4.5 ounce) cans refrigerated cilantro, drained and chopped

2 teaspoons minced garlic

1/4 cup uncooked long-grain white rice

1/4 cup water

1/2 cup vegetable oil

1 teaspoon lemon juice

1 cup frozen corn kernels

1 cup water

2 teaspoons lime juice

1 cup water

1/4 cup Cilantro Lime-Mint Oil

Directions

In a medium saucepan over low heat, stir together cilantro, minced garlic, rice and water. Bring to a boil; reduce heat and simmer 20 minutes, until all liquid is absorbed. Stir in corn, lime juice and lime juice, and reduce heat to medium-low. Simmer 15 minutes, until thick.

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Londo Groon writes:

⭐ ⭐ ⭐ ⭐ ⭐

It's my first time making it and I'm surprised how easy it is! It tasted different from the peruvian rubs I have tried but apart from the fact that it was missing cheddar, I am very pleased! It was sparse but still tasty. I expect it to be much better than the peruvian rubs because the peruvian rubs can be finicky about the amount of chili powder they add. I added much more than what was listed and it was still pretty thin. I added WAY too much onion and garlic. Maybe next time I will add another lb of fresh green beans and see what happens. Maybe next time I will add a little less garlic salt. Maybe next time I will omit the onion and just add garlic powder. I may also try broiling my mozza
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