Margarita Rice

This is how you want the cilantro lime rice you order in the restaurant to taste, but it never does.

So I was thinking tequila would be good, but alas!  I had no tequila!  But in the back of the fridge, a summer left over a bottle of that stuff that is sort of margarita-ish.  It has tequila and lime in it.  I think this is what made it really good.  So get that stuff.

1 small white onion, diced
1 jalapeno, diced (take out the seeds if it’s too hot
Juice and zest of ½ lime
¼ Cup margarita mix (with the tequila)
1 cup chicken stock

1 cup rice

½ cup shredded cheddar cheese

Handful of roughly chopped or torn cilantro

Heat a skillet then add a tbs of olive oil, and add 1 tbs of butter.  Remember – hot pan, cold oil – food won’t stick!  

Add the onions and sauté for about 5 minutes and then add the pepper and cook another few minutes.  Add the rice and stir around so rice is coated in the oil.  Add the lemon zest and juice.  Stir and add a little salt and pepper. 

Add the margarita mix and chicken stock.  Bring to a boil,  turn heat to low, cover and cook about 15 minutes.  You’ll need to watch it to make sure it doesn’t burn.  You may need to add a little more liquid. 

Preheat oven to 350.  Add the cheese on top and put the skillet (if you have a cast iron pan you can do this, I don’t know about anything else) in the oven and bake about 5-6 minutes, just enough to melt cheese and get it a little crusty around the edge. Sprinkle cilantro on top.

Once you have had this, no other cilantro lime rice will do.