I can’t believe I’m actually about to say this, you guys: I am officially a home owner. Peter and I closed on our house on Friday afternoon, and we could not be more thrilled. I can’t even tell you how many times we looked at each other this weekend and wondered aloud how we got so lucky. We have essentially bought our dream house. Seriously, we’re on cloud nine.
Unsurprisingly, we spent most of our weekend packing and moving and cleaning and unpacking. We are still planning on living in our old apartment for another couple of weeks, but we’re trying to get as much non-essential stuff over to our new house as possible before we do our big move on the 18th. I’m legitimately in disbelief about how much stuff we have. Even with my penchant for throwing things away or giving them to Goodwill as much as possible, we still have so. much. stuff. I’m not sure if we bought a big enough house!
To prepare for the move, I’ve been trying to make some freezer meals ahead of time so that we don’t have to rely on fast food and cereal for sustenance for the next few weeks. I made a couple of pans of my chicken enchiladas (a Nielsen household favorite) last week and froze one of the pans to save for later. To pair with the pan we were going to eat right away, I made this amazing cilantro lime rice.
I almost always make my Mexican rice as a side dish when I make enchiladas because they just pair so well together, but I was feeling frisky last week and decided to try something new. And I was not disappointed! This cilantro lime rice reminds me of the rice you get at fast-casual Mexican restaurants like Chiptole and Qdoba. It goes great as a side dish, but my hubby thought that it would also be phenomenal in a burrito or burrito bowl. Needless to say, it’s delicious!
Cilantro Lime Rice
- 1 tbsp canola oil
- 1 cup white rice
- 2 cups chicken stock
- 1/2 tsp salt
- 1/4 tsp cumin
- 1 lime, zested and juiced
- 3 tbsp cilantro, chopped (about 1/2 bunch)
- In a small saucepan over medium-high heat, heat canola oil. Once oil is hot, add rice and toast until rice has become slightly off-color and puffed up, about 4 minutes.
- Add chicken stock, salt, and cumin to rice. Reduce heat to medium-low and cover pot with lid. Cook until stock has completely absorbed, about 15 minutes.
- Remove pot from heat and stir in lime zest, lime juice, and cilantro.
Inspired by: Life in the Lofthouse