food comas

I ended up liking the idea of soaking the sauce from Tequila Lime Shrimp into the rice so much that made a second batch of the sauce just to cook especially with the rice.  Basically, I just tweaked the Tequila Lime Shrimp recipe portions of the “margarita sauce” and then added cooked rice to the skillet to infuse the flavors thoroughly.  I prefer using the slender long-grain rice as its shape remains intact even after cooking and is less sticky than medium or short-grain rices (which I typically use for Asian dishes).

Tequila Lime Rice (adapted from Closet Cooking)

Yields: 4 servings

Ingredients:

• 2 C cooked long-grain rice (equals 1 C dry uncooked rice)
• 1 T olive oil
• 1 shallot, chopped
• 2 cloves garlic, minced
• 1 tsp red pepper flakes (or minced jalapeño)
• Salt and pepper
• 2 T tequila
• 2 T lime juice (about 1 lime juiced)
• Zest from 1 lime
• 1 handful of cilantro, chopped

Directions:

Heat the oil in a medium skillet on medium-high heat.  Add the shallots and sauté until tender.  Add the garlic, red pepper flakes and/or jalapeño, pinch of salt and pepper, and tequila and cook until fragrant.

Reduce the heat to low and stir in the cooked rice, lime juice, lime zest, and cilantro.  Let the flavors infuse for 2-3 minutes, stirring occasionally.

I enjoyed eating this zesty rice dish by itself but you can also try serving it with Tequila Lime Shrimp.  Or, you can take it a step further and incorporate both into Tequila Lime Shrimp Tacos with Guacamole and Spicy Bean Salsa!